Buffalo Chicken Enchiladas
These Buffalo chicken enchiladas offer a perfect game day treat with gooey, cheesy layers and a spicy kick from Buffalo sauce, topped with optional garnishes for extra flavor.
Equipment
- 1 9x13-inch baking dish
Ingredients
- 3 cups shredded cooked chicken
- 4 ounces cream cheese softened and cubed
- 2 cups freshly shredded cheddar cheese divided
- 4 ounces chopped green chiles drained
- 1 cup Buffalo hot sauce divided
- 3 tablespoons unsalted butter melted
- 3 tablespoons heavy cream room temperature
- 6 to 10 large flour tortillas or corn tortillas
- optional: blue cheese crumbles
- optional: fresh cilantro
- optional: ranch dressing
- optional: chopped green onions
Instructions
- Preheat the oven to 400°F and spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, mix chicken, cream cheese, 1½ cups cheddar cheese, green chiles, and ½ cup Buffalo sauce until combined.
- In a separate bowl, stir together melted butter, remaining Buffalo sauce, and heavy cream.
- Warm tortillas in the microwave about 30 seconds until soft and foldable; keep warm between damp paper towels.
- Spread ½ cup of the chicken mixture down the center of each tortilla and roll tightly.
- Arrange rolled tortillas seam-side down in the baking dish and pour the butter-Buffalo cream sauce evenly over them.
- Sprinkle remaining cheddar cheese on top and bake for 15-18 minutes until cheese is melted and bubbly.
- Garnish with optional blue cheese, cilantro, ranch dressing, or green onions and serve with extra Buffalo sauce if desired.
Notes
- Gently warm Buffalo sauce for a cohesive filling.
- Warm tortillas before rolling to prevent cracking.
- Adjust sauce amount for preferred spice level.
- Serve with ranch to balance spiciness.
- Assemble ahead and refrigerate; bake before serving.
- Store leftovers in airtight container refrigerated for up to 3 days.