Buffalo Chicken Enchiladas
A new enchilada is in town! Get ready for the bold flavors in these buffalo chicken enchiladas! Chicken enchiladas loaded with cheese and smothered in a creamy buffalo enchilada sauce.
Servings: 8 People
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
Sauce
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with cooking spray and set aside.
- In a medium saucepan, combine the diced tomatoes, tomato sauce, green chilis, and buffalo sauce then bring to a simmer. Pour 1/2 cup of the sauce mixture into the baking dish to coat the bottom. Then, reserve 2/3 cup of the sauce for the top and set aside.
- Add the cream cheese to the remaining sauce mixture in the saucepan. Heat on low and stir until the cream cheese melts into the sauce. Add the chicken and stir to combine.
Assembly
- 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 the cheese is bubbly.
- Serve with optional toppings and enjoy!
Notes
Updated on June 01, 2024
Originally Posted on October 20, 2014
Nutrition
Calories: 325kcal | Carbohydrates: 20g | Protein: 20g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 1636mg | Potassium: 340mg | Fiber: 2g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 8mg | Calcium: 292mg | Iron: 3mg
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