These Buffalo Chicken Enchiladas are packed with tender shredded chicken, creamy cheese, zesty buffalo wing sauce, and a rich enchilada topping. This easy dinner is bold, comforting, and ready in under an hour, making it a great choice for busy nights or casual gatherings.
When you want something a little different for dinner but do not want to spend the whole evening in the kitchen, buffalo chicken enchiladas are a delicious solution. They combine the spicy, tangy flavor of buffalo chicken with the cozy, baked comfort of enchiladas.
The filling is creamy, hearty, and easy to stir together with cooked shredded chicken, cream cheese, sour cream, buffalo sauce, garlic, and a touch of cumin. It gets rolled into soft flour tortillas, covered with a buttery enchilada sauce mixture, and finished with plenty of shredded pepper jack cheese.
As the enchiladas bake, the sauce soaks into the tortillas and the cheese melts into a bubbly topping. A drizzle of ranch dressing and a sprinkle of sliced green onions add a cool, fresh finish. The result is a simple, satisfying meal with big flavor in every bite.
This buffalo chicken enchiladas recipe is also a great way to use leftover chicken or a rotisserie chicken. It is filling enough for dinner, easy enough for a weeknight, and flavorful enough to serve when you want something fun and crowd-pleasing.
Ingredients
To make these buffalo chicken enchiladas, you will need:
- Chicken – Use cooked shredded chicken. Rotisserie chicken works well, and drained canned chicken can also be used.
- Cream cheese – Softened and cubed so it blends smoothly into the filling.
- Sour cream – Full-fat sour cream gives the filling a rich, creamy texture.
- Wing sauce – Use your favorite buffalo wing sauce. Frank’s is a popular option, but any brand you enjoy will work.
- Garlic – Minced garlic adds savory flavor to the chicken mixture.
- Cumin – A small amount adds warmth and depth.
- Tortillas – Fajita-size flour tortillas are best because they roll easily and hold the filling well.
- Cheese – Pepper jack adds extra flavor, but cheddar or a Mexican blend can be substituted.
- Enchilada sauce – Red enchilada sauce works well. Choose mild, medium, or spicy depending on your heat preference.
- Butter – Melted butter helps create a rich sauce for topping the enchiladas.
- Hot sauce – Use your favorite hot sauce for extra heat.
- Ranch dressing – Optional, but it adds a cool, creamy finish. Blue cheese dressing can also be used.
- Garnish – Sliced green onions add color and a fresh bite.
How to Make
Using precooked chicken keeps this recipe quick and simple. Start by adding the shredded chicken, softened cream cheese, sour cream, buffalo wing sauce, minced garlic, and ground cumin to a large mixing bowl. Stir until the ingredients are evenly combined and the chicken is well coated in the creamy buffalo mixture.
Spoon the filling in a line down the center of each flour tortilla. Roll each tortilla tightly around the filling, then place it seam side down in a 9×13-inch baking dish that has been sprayed with nonstick spray. Continue filling and rolling until all of the tortillas are arranged in the dish.
In a separate bowl, whisk together the red enchilada sauce, melted butter, hot sauce, and 1/2 cup of ranch dressing until smooth and combined. Pour the sauce evenly over the enchiladas, covering as much of the tortillas as possible so they bake up tender and flavorful.
Sprinkle the shredded pepper jack cheese evenly over the top. Bake at 350° for 25 to 30 minutes, or until the enchiladas are hot and the cheese is melted and bubbly.
Carefully remove the baking dish from the oven and let the enchiladas rest for 5 to 10 minutes before serving. If using the remaining ranch dressing, drizzle it over the top, then finish with sliced green onions. Serve warm and enjoy.
Storing Leftovers
Store leftover buffalo chicken enchiladas tightly wrapped in the casserole dish or transfer them to an airtight container. Keep them in the refrigerator for up to 4 days.
To reheat, place the enchiladas in a hot oven until warmed through and the cheese has melted again. This helps keep the tortillas from becoming too soft while bringing back the baked texture of the dish.
Tips and Tricks
- These enchiladas are flavorful on their own, but you can add toppings such as cilantro, avocado slices, extra sour cream, extra dressing, or sliced jalapenos.
- Adjust the heat by choosing the buffalo sauce and enchilada sauce that match your preference. Many buffalo sauces come in different heat levels, and enchilada sauce is often available in mild, medium, or spicy.
- Use flour tortillas instead of corn tortillas. Flour tortillas are easier to roll, and fajita-size corn tortillas are not as common.
- If your tortillas feel stiff, soften them before rolling. Place them on a plate, cover them with a damp paper towel, and microwave for 15 to 30 seconds.
Other Buffalo Chicken Recipes
Buffalo chicken enchiladas are a bold and creamy dinner that brings together the flavor of buffalo wings and the comfort of baked enchiladas. They are easy to assemble, full of spicy chicken and melted cheese, and perfect when you want a meal that feels familiar but still tastes exciting.
If you enjoy buffalo chicken recipes, you may also like creamy buffalo chicken pasta, smoked buffalo chicken dip, or buffalo chicken shepherd’s pie.
Buffalo Chicken Enchiladas
Ingredients
- 4 cups cooked, shredded chicken
- 8 oz cream cheese softened and cubed
- 1/4 cup sour cream
- 2/3 cup buffalo wing sauce
- 1 tbsp minced garlic
- 1/2 tsp ground cumin
- 1 1/2 cups pepper jack cheese
- 8 fajita-size flour tortillas
- 1 cup red enchilada sauce
- 3 tbsp melted butter
- 1 tbsp hot sauce
- 1 cup ranch dressing divided, optional
- 1/4 cup sliced green onions for garnish
Instructions
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Add the chicken, cream cheese, sour cream, buffalo sauce, garlic, and cumin to a large mixing bowl. Stir until evenly combined.
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Spoon the filling in a line down each tortilla. Roll tightly and place seam side down in a 9×13-inch baking dish sprayed with nonstick spray. Repeat with the remaining tortillas.
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In a smaller bowl, whisk together the enchilada sauce, melted butter, hot sauce, and 1/2 cup of ranch dressing.
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Pour the sauce evenly over the enchiladas, covering as much of the tortillas as possible.
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Sprinkle the shredded pepper jack cheese evenly over the top.
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Bake at 350° for 25 to 30 minutes.
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Remove the hot dish from the oven and let it rest for 5 to 10 minutes.
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Drizzle with the remaining ranch dressing, if using, and garnish with sliced green onions.
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Serve warm.
Notes
- Add toppings such as cilantro, avocado slices, extra sour cream, extra dressing, or sliced jalapenos if desired.
- Choose buffalo sauce and enchilada sauce based on the heat level you prefer.
- Use flour tortillas because they roll more easily than corn tortillas.
- To soften tortillas before rolling, cover them with a damp paper towel and microwave for 15 to 30 seconds.