Buffalo Chicken Enchiladas
Buffalo Chicken Enchiladas are a delightful fusion of spicy Buffalo chicken and classic enchiladas, perfect for weeknight dinners or game day snacks.
Ingredients
Main Ingredients
- 2 cups shredded chicken (rotisserie) Using rotisserie chicken saves time.
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 4 ounces canned diced green chiles
- 1 cup buffalo sauce Adjust the amount for desired spice level.
- 4 ounces cream cheese
- 8-10 (6-inch) tortillas Flour or corn tortillas can be used.
- 2 cups Monterey Jack or Cheddar cheese For topping.
Toppings
- Blue cheese dressing
- Green onions Chopped for serving.
- Cilantro Chopped for serving.
- Blue cheese crumbles For added flavor.
Instructions
Preparation
- In a large bowl, mix the shredded chicken, diced tomatoes, tomato sauce, green chiles, buffalo sauce, and cream cheese. Stir until everything is well combined.
Assembly
- Preheat your oven to 350°F (175°C).
- Spread a little bit of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Top with the remaining chicken mixture and sprinkle with cheese.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Notes
If you have leftovers, let them cool, then cover tightly and store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat by baking until heated through.