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A delicious cheesy enchilada with a creamy buffalo enchilada sauce! With the perfect amount of heat that the family will love!
I love a good enchilada. And so does my family! When my oldest was in second grade, while others were saying their favorite food was pizza, he said his was Avocado Enchiladas. That still is a favorite recipe to our family today. We love buffalo sauce in our family. And we love enchiladas. Put the two together and you have an instant favorite!
a 9X13 pan. Reserve and set aside 1 cup of
sauce for the top.
bake until bubbly.
Storing Leftovers
These buffalo chicken enchiladas are super easy to store and heat up later for a quick and easy meal. I doubt you’ll have any leftovers, but just in case, here’s how to keep them fresh!
- In the Refrigerator: Store leftovers in an airtight container for up to 4 days. When you’re ready to enjoy your enchiladas, heat in the oven or microwave until warmed through.
- In the Freezer: Wrap enchiladas in aluminum foil and then place in a freezer bag. They will stay good in the freezer for 2 months. Before serving, thaw overnight in the fridge, then reheat in the oven for 15-20 minutes at 350 degrees Fahrenheit.
This recipe was simple to throw together. You won’t believe how incredible all of the flavors are inside of these enchiladas. The center is creamy and delicious and it has a little bit of kick to it. But not too much that my boys weren’t able to eat them. It is always a successful meal when the entire family will eat them. I already can’t wait to make them again!
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Buffalo Chicken Enchiladas
Ingredients
- 2 cups shredded chicken, rotisserie will work great
- 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
- Preheat oven to 350 degrees. Spray a 9×13 with cooking spray and set aside.
- In a medium saucepan, combine diced tomatoes, tomato sauce, green chilis, and buffalo sauce. Bring to a simmer. Put about 1/2 cup of the sauce mixture along the bottom of the pan to coat the bottom. Reserve 2/3 cup of the sauce for the top.
- Add the cream cheese to the sauce mixture and stir until melted in the sauce. Add the chicken and mix well.
- Place about 1/4 cup of the chicken mixture off center to each tortilla. Roll up and place in the prepared pan seam side down. Repeat with remaining tortillas.
- Top with reserved 2/3 cup of sauce and the monterey jack cheese. Bake for 15-20 minutes until heated through and the cheese is bubbly.
- Serve with optional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make these all the time and it’s a hit for everyone I make them for!! So delicious ?
I love enchiladas, too, and these look wonderful with the buffalo sauce.