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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!

Buffalo chicken enchiladas on a white plate.

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!

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

By: Alyssa Rivers
A delicious cheesy enchilada with a creamy buffalo enchilada sauce! With the perfect amount of heat that the family will love!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 People


  • 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:


  • Preheat oven to 350 degrees. Spray a 9x13 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.


Calories: 275kcalCarbohydrates: 20gProtein: 19gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 51mgSodium: 1591mgPotassium: 321mgFiber: 2gSugar: 4gVitamin A: 414IUVitamin C: 8mgCalcium: 279mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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