My recipe for Buffalo Chicken Enchiladas are a delicious twist on a traditional enchilada recipe. They are quick to make and full of flavor.
Mexican style food is always a perennial favorite in my house. My kids love any type of taco, burrito or enchilada. They also enjoy buffalo chicken anything. So that’s why I decided to create this easy recipe for Buffalo Chicken Enchiladas. Here’s some of my most popular recipes using buffalo chicken…
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More Buffalo Chicken Recipes
- Buffalo Chicken Nachos
- Crock Pot Buffalo Chicken Dip
- Air Fryer Buffalo Chicken Egg Rolls
- Buffalo Chicken Mac and Cheese
- Crispy Baked Chicken Wings
Why this recipe works
I’d like to emphasize again, anytime I create a recipe that is not considered American, I am simply inspired by whatever cuisine I am cooking. The following enchilada recipe is definitely delicious, but it is not authentic. This recipe is a bit like buffalo chicken dip folded into enchiladas. It’s a real crowd pleaser. But the number one reason this recipe works is because I answer this question:
How do you keep enchiladas from getting soggy?
My method is to brush the outsides of the tortillas with melted butter. Then essentially oven fry the enchiladas BEFORE adding the sauce and cheese. The prepared sauce (which in this case is a combination of wing sauce, salsa verde and Ranch dressing) is added toward the end. Topped with cheese. And baked again, just long enough to melt the cheese.
Ingredients for buffalo chicken enchiladas
- Corn Tortillas – I use this brand of yellow corn tortillas that are about 5 1/2 inches in diameter. You can use a similar size of flour tortillas if you prefer.
- Rotisserie Chicken – This recipe calls for 3 cups of cooked, shredded chicken. Which is approximately how much chicken you’ll get (both white and dark meat) from one whole rotisserie chicken.
- Buffalo Sauce – I like using Frank’s Red Hot Buffalo Wings Sauce in all my buffalo chicken recipes. You can choose to use your own favorite hot sauce instead.
- Cream Cheese – Use one 8-ounce block of cream cheese.
- Blue Cheese – I really like using a smoked variety of crumbled blue cheese in this recipe.
- Monterey Jack Cheese – I prefer this variety of cheese for my buffalo chicken recipes. But you could also sub Munster, Gouda or Cheddar cheese instead.
- Salsa Verde – I really like the combination of a green salsa with wing sauce. However you could substitute an equal amount of enchilada sauce or your own favorite type of salsa.
- Ranch Seasoning – I use one packet of this brand of Ranch Seasoning (1 oz.)
- Ranch Dressing – Anytime I use bottled ranch dressing it’s always Litehouse Homestyle Ranch. You could also use bottled blue cheese dressing instead.
- Butter – Grease the baking dish and brush the enchiladas with melted butter before baking in a hot oven. This adds flavor and helps to “oven fry” the enchiladas, so they don’t get soggy. You could use olive oil instead of butter if you prefer.
- Tomatoes and Celery – Chopped fine for garnishing the enchiladas after they are baked. You could also use chopped green onions for garnish.
- Cilantro – Fresh cilantro helps to flavor the filling and garnish the finished enchiladas. If you don’t like cilantro, skip it or replace it with parsley.
Instructions for buffalo chicken enchilada recipe
In a medium bowl, stir together the filling ingredients – cream cheese, chicken, buffalo sauce, salsa, blue cheese, Ranch seasoning and cilantro. Microwave the corn tortillas until soft and pliable. Fill each tortilla with the chicken mixture and fold as shown. Brush baking dish with melted butter. Add the enchiladas, seam side down, to the prepared baking dish in a single layer. Brush with melted butter. Bake at 450 degrees F for 20-25 minutes.
Combine the sauce ingredients – wing sauce, salsa verde and Ranch dressing. Pour the hot sauce mixture over the baked enchiladas. Top with shredded cheese. Return to the oven and bake for an additional 5 minutes, or until cheese is melted. Garnish with remaining blue cheese, chopped tomatoes, celery and cilantro. Serve immediately.
Are enchiladas better with corn or flour tortillas?
It’s really a matter of personal preference. Corn tortillas have a much more pronounced and distinct flavor compared to flour. Corn tortillas are definitely part of a more traditional enchilada recipe. But since buffalo chicken enchiladas are definitely not traditional, you can use flour tortillas if you like.
How to best prepare tortillas for enchiladas
If you are using corn tortillas, which tend to be crumbly, be sure and microwave them until they are nice and soft before you fill them and roll them up.
Store leftover buffalo chicken enchiladas in their baking dish, covered tightly with foil, in the refrigerator for up to two days. To reheat, bake the leftovers at 350 degrees F for 20-25 minutes, keeping them covered with the foil. I don’t recommend freezing already baked enchiladas.
- Use a 9×13 baking dish for this recipe
- I use a small cookie scoop to help evenly divide the filling – two scoops per tortilla
- Use a silicone pastry brush to apply the melted butter
More enchilada recipes
Buffalo Chicken Enchiladas
- 10 corn tortillas about 5 1/2 inches across
- 3 cups chicken cooked and shredded - I use one whole Rotisserie chicken
- 8 oz cream cheese softened
- 2 tbsp buffalo sauce
- 2 tbsp salsa verde
- 1 oz Ranch dressing mix
- 1/2 cup blue cheese divided
- 2 tbsp cilantro divided
- 1/2 cup buffalo sauce
- 1/2 cup salsa verde
- 1/3 cup Ranch dressing I use Litehouse brand
- 1 1/2 cups Monterey Jack cheese shredded
- 3 tbsp unsalted butter melted
- tomatoes and celery for garnish chopped
- Preheat the oven to 450 degrees F. Brush a 9x13 glass or ceramic baking dish with half of the melted butter. Set aside.
- In a large bowl, combine the softened cream cheese, cooked chicken, 2 tbsp of buffalo sauce, 2 tbsp of salsa, the envelope of ranch seasoning, 1/4 cup of blue cheese and 1 tablespoon of cilantro. Use a spatula to mix it together until very well combined. Be sure and make sure the ranch seasoning is evenly distributed!
- Microwave the corn tortillas until they are soft and pliable. Place two scoops of filling (use a medium cookie scoop, which will equal 3 to 4 tablespoons of filling) in the center or each tortillas. Fold and roll, rolling the ends toward the center as you go. (see pictures)
- Place the enchiladas in a single layer, seam side down, in the buttered baking dish. Brush the tops of the enchiladas with the remaining melted butter.
- Bake the enchiladas for 20- 25 minutes, or until the tortillas are looking crumbly and starting to feel crisp.
- Mix together the remaining buffalo sauce, salsa verde and the Ranch dressing.
- Remove the baking dish and pour the sauce evenly over the baked enchiladas. Top with the shredded Monterey Jack cheese.
- Continue baking the enchiladas for an additional 5 minutes, or until the cheese is completely melted.
- Sprinkle the enchiladas with the remaining blue cheese, diced tomatoes, chopped celery and cilantro. Serve immediately.
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