Buffalo Chicken Enchiladas

By Lily | Last modified on Dec 16, 2025

Featured in: Main Dishes

Buffalo chicken enchiladas combine the bold flavors of classic Buffalo sauce with the comforting, cheesy goodness of enchiladas. Perfect for game day or any casual gathering, these enchiladas deliver a gooey, cheesy bite packed with tender shredded chicken and a spicy kick that will please any crowd.

Each enchilada is filled with a creamy Buffalo chicken mixture, wrapped in soft tortillas, then baked to bubbly perfection under a blanket of melted cheddar. Whether you love a little heat or prefer to tame the spice with creamy ranch, this dish comes with plenty of tasty options.

Why You’ll Love This Recipe

Bold and tangy Buffalo sauce infused with creamy, cheesy filling for a unique twist on enchiladas.
Quick prep and fast bake time make it ideal for game day or weeknight dinners.
Customizable spice level and garnishes to suit every palette.

Ingredients

Shredded cooked chicken: 3 cups of tender, fully cooked chicken shredded for easy mixing and even flavor distribution.
Cream cheese: 4 ounces softened and cubed to create a creamy, rich base in the filling.
Cheddar cheese: 2 cups freshly shredded sharp cheddar, divided for melting inside and on top.
Chopped green chiles: 4 ounces, drained for a mild, smoky heat and extra texture.
Buffalo hot sauce: 1 cup, divided; provides signature tangy spice and bold flavor throughout the dish.
Unsalted butter: 3 tablespoons melted to enrich the sauce and add a silky finish.
Heavy cream: 3 tablespoons at room temperature to smooth the hot sauce mixture for pouring.
Large flour tortillas: 6 to 10, warmed to prevent cracking and perfect for rolling the filling.
Optional blue cheese crumbles: Adds a classic Buffalo pairing with sharp, creamy bites.
Fresh cilantro: Garnish with bright, fresh herbal notes that complement the spice.
Ranch dressing: Creamy drizzle or dip to balance and cool the heat.
Chopped green onions: Adds crunch and mild onion flavor for garnish.

Instructions

Preheat and prepare baking dish: Start by preheating your oven to 400℉ and spraying a 9×13-inch baking dish with cooking spray. This ensures the enchiladas don’t stick and cook evenly.
Mix the Buffalo chicken filling: In a large bowl, combine the shredded chicken, softened cream cheese cubes, 1½ cups cheddar cheese, drained green chiles, and ½ cup Buffalo hot sauce. Stir well until the mixture is creamy and evenly mixed, which ensures every bite is packed with flavor.
Create the buffalo sauce topping: In a separate medium bowl, whisk together the melted butter, remaining ½ cup Buffalo sauce, and heavy cream. This sauce will be poured on top, adding richness and moisture with a smooth spicy finish.
Warm the tortillas: Microwave the tortillas in small batches covered with a damp paper towel for about 30 seconds until soft and foldable. Warming prevents cracks while rolling and helps the tortillas hold the filling better for neat enchiladas.
Assemble the enchiladas: Spoon about ½ cup of the buffalo chicken mixture down the center of each warm tortilla. Roll tightly and place seam-side down in the prepared baking dish, arranging them snugly side by side. This layering traps steam and melds flavors as it bakes.
Add sauce and cheese, then bake: Pour the prepared buttery Buffalo sauce evenly over the enchiladas. Sprinkle the remaining ½ cup cheddar cheese on top. Bake uncovered for 15–18 minutes until the cheese is bubbly and slightly golden, indicating perfect melty texture and heat infusion.
Garnish and serve: Remove from the oven and add optional garnishes like blue cheese crumbles, fresh cilantro, chopped green onions, or a drizzle of ranch dressing. Serve with extra Buffalo sauce on the side for those craving more heat.

You Must Know

Gently warming the filling mixture helps it blend smoothly and makes rolling easier.
Lightly warming tortillas prevents tearing and creates a perfect wrap for the filling.
Adjust the amount of Buffalo sauce according to your preferred spice level.
Serve with ranch or blue cheese to balance the spicy heat for sensitive eaters.
To serve a crowd, double the batch and use a larger rimmed baking dish to prevent overflow.

Storage Tips

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or microwave for a quick meal.

Serving Suggestions

Pair these Buffalo chicken enchiladas with a crisp green salad or celery sticks to echo the classic Buffalo wings experience. A cold beer or creamy ranch dressing complements the spicy heat perfectly.

Professional Tips

Gently warm the creamy Buffalo sauce before mixing to achieve a smooth, cohesive filling texture.
Microwave tortillas between damp paper towels to keep them flexible and avoid cracks.
For a richer flavor, use sharp cheddar cheese and consider adding a sprinkle of smoked paprika on top before baking.

FAQs

Can I use corn tortillas instead of flour?: Yes! Corn tortillas work well but may be less flexible. Warm them carefully to prevent cracking while rolling.
How spicy are these Buffalo chicken enchiladas?: The heat level depends on the Buffalo sauce used. Adjust by adding more or less sauce in the filling and topping.
Can I make the enchiladas ahead of time?: Yes, assemble them a few hours ahead, cover tightly, and refrigerate. Bake just before serving for freshness and convenience.
What can I substitute for cream cheese?: Neufchatel cheese or ricotta can be used, though cream cheese provides the best creamy texture and tang.
Are these good for freezing?: Yes, you can freeze assembled enchiladas before baking. Thaw overnight in the fridge and bake as usual.
Can I use rotisserie chicken?: Absolutely! Pre-shredded rotisserie chicken is an excellent shortcut, saving time while adding flavor.
What other toppings work great?: Try sliced avocado, diced tomatoes, or a squeeze of lime for fresh brightness.