Buffalo Chicken Enchiladas

5 from 1 vote

A new enchilada is in town! Get ready for the bold flavors in these buffalo chicken enchiladas! Chicken enchiladas loaded with cheese and smothered in a creamy buffalo enchilada sauce.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American, Mexican

Servings: People

Author: Alyssa Rivers

Ingredients

2 cups shredded chicken, rotisserie will work great
14.5 ounce canned diced tomatoes,
8 ounces canned tomato sauce
4 ounce can diced green chiles
1 cup buffalo sauce
4 ounces cream cheese
8-10 (6 inch) tortillas
2 cups Monterey Jack or Cheddar Cheese

Optional Toppings

blue cheese dressing
green onions
cilantro
blue cheese crumbles

Instructions

Sauce

Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with cooking spray and set aside.
In a medium saucepan, combine 14.5 ounce canned diced tomatoes,8 ounces canned tomato sauce, 4 ounce can diced green chiles, and 1 cup buffalo sauce, then bring to a simmer. Pour 1/2 cup of the sauce mixture into the baking dish to coat the bottom. Then, reserve 2/3 cup of the sauce for the top and set aside.
Add 4 ounces cream cheese to the remaining sauce mixture in the saucepan. Heat on low and stir until the cream cheese melts into the sauce. Add 2 cups shredded chicken, and stir to combine.

Assembly

Place about 1/4 cup of the chicken mixture off-center into each 8-10 (6 inch) tortillas. Roll up and place in the prepared pan seam side down. Repeat with remaining tortillas.
Top with reserved 2/3 cup of sauce and 2 cups Monterey Jack or Cheddar Cheese.
Bake for 15-20 minutes until the cheese is bubbly.
Serve with optional blue cheese dressing, green onions, cilantro, or blue cheese crumbles as toppings, and enjoy!

Notes

Updated on June 01, 2024

Originally Posted on October 20, 2014

Nutrition

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