Description
These Buffalo Chicken Enchiladas combine shredded rotisserie chicken with a creamy buffalo sauce and melted cheese, wrapped in tortillas and baked to perfection. Topped with blue cheese dressing and fresh herbs, they deliver bold, spicy, and comforting flavors.
Ingredients
Units
Scale
Main Ingredients
- 2 cups shredded chicken
- 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
- Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking dish with cooking spray and set aside. In a medium saucepan, combine the diced tomatoes, tomato sauce, diced green chiles, and buffalo sauce. Bring the mixture to a simmer over medium heat. Pour 1/2 cup of the sauce into the baking dish to coat the bottom, then reserve 2/3 cup of the sauce for topping and set aside.
- Make Creamy Chicken Mixture: Add cream cheese to the remaining sauce in the saucepan. Reduce the heat to low and stir until the cream cheese melts fully and the sauce is smooth. Stir in the shredded chicken until well combined.
- Assemble Enchiladas: Place about 1/4 cup of the chicken mixture off-center in each tortilla. Roll up the tortillas tightly and arrange them seam-side down in the prepared baking dish. Repeat with all tortillas.
- Add Sauce and Cheese: Pour the reserved 2/3 cup of sauce evenly over the rolled enchiladas. Sprinkle the Monterey Jack or Cheddar cheese evenly on top of the sauce.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes until the cheese is bubbly and slightly golden.
- Serve: Remove from the oven and serve hot, optionally topped with blue cheese dressing, green onions, cilantro, or blue cheese crumbles for added flavor and texture.
Notes
- Use rotisserie chicken for a quick and flavorful protein option.
- For spicier enchiladas, add extra buffalo sauce or a pinch of cayenne pepper to the sauce mixture.
- Flour or corn tortillas can be used based on preference; lightly warm them before filling to prevent tearing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- To make this dish dairy-free, substitute cream cheese and shredded cheese with non-dairy alternatives.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
