Buffalo Chicken Enchiladas

My recipe for Buffalo Chicken Enchiladas are a delicious twist on a traditional enchilada recipe. They are quick to make and full of flavor.

Course Main Course

Cuisine American

Keyword buffalo chicken enchilada recipe, buffalo chicken enchiladas, chicken enchilada recipes, creamy buffalo chicken enchiladas, easy buffalo chicken enchiladas recipe

Prep Time 15

Cook Time 30

Servings

Calories 750kcal

Author Jill McOwen

Ingredients

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

Instructions

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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