Description
These creamy, cheesy Buffalo Chicken Enchiladas combine tender shredded chicken, bold buffalo sauce, melty cheese, and soft tortillas for the ultimate comfort-food fusion. Perfect for quick weeknight dinners, meal prep, or whenever you’re craving something spicy, cozy, and ridiculously satisfying.
Ingredients
For the Filling
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2 cups shredded chicken (rotisserie or cooked)
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1/3 cup buffalo sauce
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4 oz cream cheese, softened
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1/3 cup sour cream or Greek yogurt
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1 cup shredded Monterey Jack or mozzarella
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt & pepper to taste
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Optional: 1–2 tbsp ranch dressing (for milder flavor)
For Assembling
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8 flour tortillas (8-inch size)
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1/2 cup buffalo sauce (for topping)
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1 cup shredded cheese (Jack, cheddar, or blend)
Optional Toppings
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Sliced green onions
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Fresh cilantro
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Ranch drizzle
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Jalapeños
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Blue cheese crumbles
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Lime wedges
Instructions
In a bowl, mix shredded chicken, buffalo sauce, cream cheese, sour cream (or Greek yogurt), garlic powder, onion powder, and 1 cup shredded cheese. Adjust seasoning to taste.
Warm tortillas in the microwave for 20–25 seconds or in a skillet to make them flexible. Lightly coat the bottom of a baking dish with a thin layer of buffalo sauce.
Place 2–3 tablespoons of filling inside each tortilla, roll tightly, and place seam-side down in the dish.
Pour remaining buffalo sauce on top, then sprinkle with the remaining cheese.
Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and melted.
Let rest 5 minutes, then garnish with green onions, cilantro, ranch, or your favorite toppings.
Notes
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For a milder version: Replace part of the buffalo sauce with ranch or Greek yogurt.
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For a spicier version: Add extra buffalo sauce, cayenne, or jalapeños.
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Cheese options: Monterey Jack melts best; mozzarella makes it creamy; cheddar adds sharpness.
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Tortillas: Flour tortillas hold together best for this fusion recipe.
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Make ahead: Assemble up to 24 hours in advance; bake when ready.
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Freezer-friendly: Freeze unbaked enchiladas up to 2 months. Bake from frozen (375°F for 40–45 minutes).
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American–Mexican Fusion
Nutrition
- Serving Size: 2 enchiladas
- Calories: ~520
- Sugar: 3–5g
- Sodium: 1400–1800mg
- Fat: 20–30g
- Saturated Fat: 8–12g
- Unsaturated Fat: 10–14g
- Trans Fat: 0g
- Carbohydrates: 40–55g
- Fiber: 2–4g
- Protein: 35–45g
- Cholesterol: 80–110mg