Calling all buffalo lovers! This is the enchilada recipe for you. I first made this recipe for a SuperBowl Sunday party and it was such a huge hit that it’s become a go-to weeknight dinner in my house. Shredded chicken is tossed in a creamy, bold buffalo sauce, then it’s wrapped up in soft tortillas and baked beneath a generous layer of even more hot buffalo sauce! This is a great game day recipe not just because it’s loaded with buffalo flavor, but because it really couldn’t be easier to toss together. With just 10 minutes of prep and 20 minutes of cook time, these enchiladas are perfect for making right before the party starts. I love a good no-stress recipe on game day!
What’s in this buffalo chicken enchiladas recipe?
Under 10 ingredients? Yes, please! Budget friendly recipes are always a win in my kitchen. Here’s a quick look at some of the ingredients you’ll need:
Buffalo Sauce: You can use any brand that you like best! Chicken: You can always grab a rotisserie chicken from the store to save some time. As for me, I almost always have some shredded chicken in the fridge ready to go for recipes like this one. Cheddar Cheese: If possible, try to grate the cheese off the block yourself. It really makes a world of difference with both the flavor and texture.
How to Store and Reheat
You can keep leftover buffalo chicken enchiladas in the fridge for about 3-4 days. To reheat, just pop individual portions in the microwave for 30 seconds at a time until warmed all the way through.
How to Freeze
Let the enchiladas fully cool to room temperature prior to freezing in an airtight container for up to 3 months. They’ll need to defrost in the fridge for a few hours prior to reheating.
Notes and Tips
If you prefer a little more of a kick, you can add more buffalo sauce on top of your finished enchiladas. To tame the spiciness, serve the enchiladas with ranch for dipping or drizzle ranch dressing over the top. Place your chicken in the crock pot in the morning so you have shredded chicken ready by the evening to prepare this recipe.
More Buffalo Chicken Recipes We Love
Buffalo Chicken Meatballs Grilled Buffalo Chicken Buffalo Chicken Tenders Buffalo Chicken Quesadillas
title: “Buffalo Chicken Enchiladas Recipe” ShowToc: true date: “2024-10-07” author: “Wanda Cowell”
What’s in This Buffalo Chicken Enchiladas Recipe?
The secret to this amazing spicy chicken enchiladas recipe is definitely the celery and blue cheese cream cheese queso smothered all over the top. The more the better! It cuts the heat from the buffalo chicken and Rotel just enough. I know you’ll be just as obsessed as we are!
Chicken: Use leftover shredded cooked chicken or rotisserie chicken for this recipe. Enchilada Sauce: We used red enchilada sauce Buffalo Sauce: Use your favorite store-bought sauce, or make your own homemade Buffalo sauce. Rotel: We like the classic diced tomatoes and green chilies, but you can go for the mild or hot variety to adjust the spice level to your personal preference. Cheese: We love shredded cheddar cheese, but Monterey Jack, Swiss, or American are all great choices. Cream of Celery Soup: Condensed cream of celery soup forms the flavorful base of the sauce. Blue Cheese Dressing: Adds tangy flavor and rich creaminess to the sauce. Cream Cheese: We used low-fat, brick-style cream cheese for a healthier option, but full-fat also works. Tortillas: Use burrito-sized flour tortillas for the best results. Blue Cheese: Top these enchiladas off with some fresh crumbled blue cheese to really make them pop!
Variations on Spicy Chicken Enchiladas
We love the creaminess and tangy flavor that blue cheese adds to these enchiladas. However, if you’re not a fan, you can swap out the blue cheese dressing for ranch dressing and the blue cheese crumbles for dollops of fresh sour cream.
How to Store and Reheat
Store leftover Buffalo chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.
How to Freeze
Freeze Buffalo chicken enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve up a plate of these Buffalo chicken enchiladas with restaurant favorites, like refried beans, and Mexican rice. Or go for something a little more simple, like air fryer ranch broccoli! Any way you serve them, they’re guaranteed to please!
Notes from the Test Kitchen
This Buffalo chicken enchiladas recipe is the perfect combination of creamy and spicy, sure to please both kids and adults alike! They’re incredibly easy, quick, and perfect for any family dinner. So what are you waiting for? Get to cooking this easy chicken enchilada recipe!
How to Make Buffalo Chicken Enchiladas Step by Step
Make the Filling: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside. In a large bowl, combine 3 cups of shredded cooked chicken, 10 ounces of red enchilada sauce, ½ cup of Buffalo sauce, 10 ounces (1 can) of Rotel tomatoes, and 1½ cups of cheddar cheese. Cook the Sauce: In a medium saucepan, heat 10.75 ounces (1 can) of condensed cream of celery soup and ½ cup of blue cheese dressing until just bubbly. Stir in 4 ounces (½ brick) of low-fat cream cheese until melted and then the remaining ½ cup of cheddar cheese (leave a bit for the top of the enchiladas as well) until melted. Take off the heat and set aside. Roll the Enchiladas: Place the chicken mixture in the center of each of 12 burrito-sized flour tortillas (about ¼ cup) and roll the tortilla to create the enchilada. Place in the baking dish seam side down. Sauce the Enchiladas: Pour the cream cheese mixture over the top of the enchiladas and use a spoon to smooth out if the mixture is a bit thick. Sprinkle with more cheddar cheese (optional) and sprinkle with a bit of blue cheese crumbles.½ cup crumbled blue cheese Bake the Enchiladas: Bake in the preheated oven for 30 minutes, or until the cheese is melted and the tortillas are cooked through and browned. Top with extra toppings as desired.
More Buffalo Chicken Recipes To Try
Buffalo Chicken Dip Crockpot Buffalo Wings
