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–+ servings

Buffalo Chicken Enchiladas

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings 12 People
Print Review

A delicious cheesy enchilada with a creamy buffalo enchilada sauce! With the perfect amount of heat that the family will love!

Course Dinner, Main Course
Cuisine American, Mexican

Ingredients

  • 2 cups shredded chicken (rotisserie will work great)
  • 14.5 ounce canned diced tomatoes drained
  • 8 ounces canned tomato sauce
  • 4 ounce can diced green chiles
  • ½ cup buffalo sauce
  • 4 ounces cream cheese
  • 12 6- inch corn tortillas warmed (flour will also work)
  • 1 1/2 cups Monterey Jack or Cheddar Cheese

Optional Toppings:

  • sour cream
  • tomatoes
  • green onions
  • cilantro

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 with cooking spray and set aside.
  2. 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 mixture along the bottom of the pan to coat the bottom. Reserve 1/3 cup of the sauce for the top.
  3. Add the cream cheese to the mixture and stir until melted in the sauce. Add the chicken.
  4. Place 1/4 cup of the chicken mixture off center to each tortilla. Roll up and place n 9x13 inch pan seam side down. Repeat with remaining tortillas.
  5. Top with reserved 1/3 cup of sauce and cheese. Bake for 15-20 minutes until heated through and the cheese is bubbly.
  6. Serve with optional toppings.
Nutrition Facts
Buffalo Chicken Enchiladas
Amount Per Serving
Calories 183 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 40mg13%
Sodium 619mg26%
Potassium 244mg7%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 367IU7%
Vitamin C 6mg7%
Calcium 148mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.