Description
These Buffalo Chicken Enchiladas combine tender shredded chicken with creamy cheese, tangy green chiles, and spicy Buffalo sauce, all wrapped in soft tortillas and baked to bubbly perfection. Topped with blue cheese, fresh cilantro, and a drizzle of ranch dressing, this dish offers a flavorful fusion of Tex-Mex and classic Buffalo wing flavors, perfect for a crowd-pleasing dinner.
Ingredients
Filling
- 3 cups shredded cooked chicken
- 4 ounces cream cheese (½ brick, softened and cubed)
- 1½ cups shredded cheddar cheese (from the 2 cups total, divided)
- 4 ounces chopped green chiles (drained)
- ½ cup Buffalo hot sauce (from the 1 cup total, divided)
Sauce
- 3 tablespoons unsalted butter (⅜ stick, melted)
- 3 tablespoons heavy cream (room temperature)
- ½ cup Buffalo hot sauce (remaining from the 1 cup total, divided)
Assembly
- 6-10 large flour tortillas (or corn tortillas)
- Remaining ½ cup shredded cheddar cheese
Toppings
- Blue cheese crumbles
- Fresh cilantro
- Ranch dressing
- Chopped green onions
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (204°C) and spray a 9×13 inch baking dish with cooking spray to prevent sticking. Set aside for later use.
- Mix Filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese cubes, 1½ cups shredded cheddar cheese, chopped green chiles, and ½ cup Buffalo hot sauce. Stir well until all ingredients are evenly incorporated and creamy.
- Prepare Sauce: In a medium bowl, whisk together the melted unsalted butter, the remaining ½ cup Buffalo hot sauce, and room temperature heavy cream until smooth and combined.
- Warm Tortillas: Microwave the tortillas in batches for about 30 seconds until they are warm, soft, and foldable. Keep them warm and pliable by covering with damp paper towels.
- Fill and Roll Tortillas: Spoon about ½ cup of the chicken mixture down the center of each tortilla. Carefully roll each tortilla up tightly and place seam-side down in the prepared baking dish, lining them up side by side.
- Add Sauce and Cheese: Pour the prepared hot sauce mixture evenly over the rolled enchiladas. Then sprinkle the remaining ½ cup shredded cheddar cheese on top to cover the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 18 minutes or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven and top with blue cheese crumbles, fresh cilantro, and chopped green onions. Drizzle ranch dressing over the top if desired and serve with extra Buffalo sauce on the side for added heat.
Notes
- For softer tortillas, warming them in the microwave wrapped in damp paper towels helps prevent cracking when rolling.
- Use cooked shredded chicken such as rotisserie or leftover chicken breasts to save time.
- You can substitute flour tortillas with corn tortillas for a gluten-free option, but make sure they are pliable.
- Adjust the amount of Buffalo sauce to your spice preference. Add more for extra heat.
- Blue cheese crumbles and ranch dressing are optional but add classic Buffalo wing flavors.
