Description
Experience the bold and creamy flavors of Buffalo Chicken Enchiladas, featuring shredded chicken enveloped in soft tortillas, smothered with a tangy buffalo enchilada sauce, and baked with melty cheese. Perfect for a flavorful and comforting meal that brings a spicy twist to classic enchiladas.
Ingredients
Units
Scale
Chicken Mixture
- 2 cups shredded chicken, rotisserie will work great
Sauce
- 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
Assembly
- 8-10 (6 inch) tortillas
- 2 cups Monterey Jack or Cheddar Cheese
Optional Toppings
- Blue cheese dressing
- Green onions
- Cilantro
- Blue cheese crumbles
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and lightly spray a 9x13 inch baking dish with cooking spray. Set it aside for later use.
- Make the Base Sauce: In a medium saucepan, combine the canned diced tomatoes, canned tomato sauce, diced green chiles, and buffalo sauce. Bring the mixture to a simmer over medium heat.
- Prepare Sauce for Baking Dish and Reserve: Pour 1/2 cup of this sauce mixture into the bottom of the prepared baking dish to coat it, then set aside about 2/3 cup of the sauce for topping the enchiladas later.
- Create Creamy Chicken Sauce: Add the cream cheese to the remaining sauce in the saucepan and heat on low, stirring continuously until the cream cheese is completely melted and the sauce is smooth. Then stir in the shredded chicken until fully combined.
- Assemble Enchiladas: Take each tortilla and place about 1/4 cup of the creamy chicken mixture off-center. Roll up the tortilla tightly and place it seam side down in the prepared baking dish. Repeat this with all tortillas, arranging them snugly side by side.
- Add Toppings and Bake: Pour the reserved 2/3 cup of sauce evenly over the rolled enchiladas, then sprinkle the shredded Monterey Jack or Cheddar cheese on top.
- Bake Until Bubbly and Golden: Bake the dish in the preheated oven for 20 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve with Optional Toppings: Remove from oven and serve warm with optional toppings like blue cheese dressing, chopped green onions, fresh cilantro, or blue cheese crumbles for extra flavor.
Notes
- Use rotisserie chicken to save time or cook and shred your own chicken breasts.
- Adjust the buffalo sauce amount to control the spice level for milder or hotter enchiladas.
- If preferred, substitute cream cheese with sour cream for a different creamy texture.
- For a softer tortilla, warm them briefly before filling and rolling.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
