Buffalo Chicken Enchiladas
For serious buffalo lovers!! Try these delicious Buffalo Chicken Enchiladas filled with spicy buffalo chicken, cream cheese, and a blend of cheeses. A perfect dinner idea that will satisfy your cravings!
Servings: 8 enchiladas
Calories: 595kcal
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) Monterey 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 9x13-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.
Video
Notes
*These enchiladas are loaded with Buffalo flavor - if you would prefer less buffalo sauce you can decrease it by half in the recipe.
Nutrition
Serving: 1enchilada | Calories: 595kcal