Buffalo Chicken Enchiladas are flour tortillas filled with buffalo chicken, cream cheese, ranch seasoning, and a mix of Monterey Jack and cheddar cheeses, then topped with more cheese and buffalo sauce! They are baked to perfection, and then drizzled with ranch dressing and chopped green onions. I am excited to add this recipe to my popular list of Buffalo Chicken Recipes! If you love this spicy version, you will also enjoy my more classic Chicken Enchiladas, too!
Ingredients & Substitutions
- Chicken: I like using rotisserie chicken, which is precooked and can be found already shredded! Or, shred a whole rotisserie chicken to use. Leftover shredded chicken or cooked chicken breasts or thighs (shredded or diced) would also work.
- Buffalo Sauce: For the most flavor (and control over the spice level), make homemade buffalo sauce. Or, look for a 23-ounce bottle of buffalo sauce. This is just about 3 cups of sauce. Don’t use hot sauce, which is different.
- Cream Cheese: You will use half a block of cream cheese (4 ounces) for the filling. Save the other half to use in my Buffalo Chicken Bombs recipe!
- Dry Ranch Seasoning Mix: I used 3 tablespoons of dry ranch seasoning mix. A 1-ounce packet of the seasoning would also be enough if that is what you have on hand. If you make your own mix, use it for the best ranch dressing you will ever taste! Drizzle some of the ranch dressing (or blue cheese) over your enchilada for serving.
- Cheese: Monterey Jack and sharp cheddar cheese are added to the filling and the tops of the enchiladas. You can use your favorite blend of cheeses, too.
- Tortillas: I used flour tortillas for these enchiladas, but you can certainly use the more traditional corn tortillas, too.
Are Buffalo Chicken Enchiladas Spicy?
Yes, there is definitely plenty of heat in each bite of these buffalo chicken enchiladas! I mean, I did use an entire bottle of buffalo sauce! I would say that if you are not a huge fan of buffalo sauce or buffalo chicken, this might not be the recipe for you. But, for those who love buffalo chicken, they were a hit!
Make Ahead Buffalo Chicken Enchiladas: Easy Prep & Freezing Tips
This buffalo chicken enchilada recipe is easy to follow and perfect to make ahead for busy weeknights or anytime you want a homemade meal without all the last-minute hassle. Here is how to make the enchiladas ahead of time:
- Assemble the enchiladas and place them into the baking dish. (Do not add the rest of the buffalo sauce and cheese until ready to bake.)
- Cover the enchiladas with plastic wrap or aluminum foil and place them into the refrigerator for up to 24 hours. Or, for longer storage, freeze the enchiladas.
- When ready to bake, remove the plastic wrap or foil. Then, add the remaining buffalo sauce and shredded cheese on top.
- Bake until bubbly and heated through, adding baking time as needed. (If baking from frozen, add about 15-20 minutes of baking time.)
Storing & Reheating Buffalo Chicken Enchiladas
To Store: To store the enchiladas, first, let them cool to room temperature. If you plan to eat the enchiladas within a few days, cover them tightly with plastic wrap or aluminum foil. Store them in the refrigerator for up to 3-4 days. For longer storage, freeze them before baking.
To Reheat: Reheat the enchiladas in the oven or microwave until heated through.
Buffalo Chicken Enchiladas
Ingredients
- 3 cups (420 g) rotisserie chicken, shredded
- 1 bottle (23 ounces) buffalo sauce, divided (about 3 cups homemade)*
- 4 ounces (½ package) cream cheese, softened
- 3 tablespoons dry ranch seasoning mix
- 1 cup (113 g) Monterrey Jack cheese, shredded, divided
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
- 8 large flour tortillas
- ranch dressing, for garnish
- green onions, chopped for garnish
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the chicken, ¼ cup of buffalo sauce, cream cheese, ranch seasoning mix, ½ cup of Monterey Jack cheese, and ½ cup of sharp cheddar cheese. Mix well until all ingredients are evenly distributed. Set aside.
- Pour 1 cup of buffalo sauce into the bottom of a 9×13-inch baking dish. Spread evenly.
- Working with one tortilla at a time, place about ½ cup of the chicken mixture onto the center of each tortilla. Wrap the tortilla tightly around the filling, tucking in the sides as you roll. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining buffalo sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the top with the remaining cheese.
- Bake for 25-30 minutes, or until the cheese is hot and bubbly. (Broil the enchiladas for an extra 2-3 minutes if you prefer the cheese to be golden brown.)
- Garnish with a drizzle of ranch dressing and chopped green onions. Serve warm.
Notes
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What the Test Kitchen had to say about this recipe:
Autumn
Spicy but delicious! The buffalo sauce packs a punch, and the cheese adds a creamy balance.
Elizabeth
I loved these enchiladas! Yes, they were spicy, but that is part of what I liked about them. I am a buffalo chicken fan, so I will be making these at home for sure.
Annabelle
These would be a perfect dinner choice for someone who loves buffalo chicken!
Bella
Great taste overall, though the spice level might be intense for some. The ranch dressing is a nice touch.
Selena
These were a little too buffalo-y for me. But if you love buffalo sauce, you’ll enjoy these.
Yum!