Looking for a dish that brings together spicy, creamy, and savory flavors all in one? Buffalo chicken enchiladas are a must-try! This recipe takes the bold flavors of buffalo sauce and combines them with the comforting texture of cheesy enchiladas. Let’s dive into what makes this dish so irresistible and how you can easily make it at home.
What Are Buffalo Chicken Enchiladas?
Buffalo chicken enchiladas are a delightful fusion of American and Mexican cuisines. They combine the spicy kick of buffalo chicken with the cheesy, saucy goodness of traditional enchiladas. It’s a creative twist that’s perfect for game day, family dinners, or anytime you crave comfort food with a kick.
Ingredients Needed
To make buffalo chicken enchiladas, you’ll need:
- 2 cups cooked shredded chicken
- 1 cup buffalo sauce (store-bought or homemade)
- 8-10 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup ranch or blue cheese dressing
- 2 tablespoons butter
- ½ cup sour cream (optional, for topping)
- Green onions and cilantro for garnish
Directions
Step 1: Preparing the Chicken
Cook and shred the chicken. You can either use rotisserie chicken for convenience or prepare your own chicken breasts.
Step 2: Making the Buffalo Sauce
Melt the butter in a pan and mix it with the buffalo sauce. Adjust the spice level to your liking.
Step 3: Preparing the Tortillas
Lightly warm the tortillas to make them pliable for easy rolling.
Step 4: Assembling the Enchiladas
- Spread a thin layer of buffalo sauce on the bottom of a baking dish.
- Fill each tortilla with shredded chicken, a bit of cheese, and a drizzle of buffalo sauce.
- Roll up the tortillas and arrange them seam-side down in the dish..
Step 5: Baking the Enchiladas
- Preheat the oven to 375°F (190°C).
- Pour more buffalo sauce over the rolled tortillas.
- Sprinkle with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbling..
Tips for Perfect Buffalo Chicken Enchiladas
- Use fresh, soft tortillas to avoid cracking when rolling.
- Mix cheeses for a richer flavor combination.
Variations and Add-Ons
- Add diced bell peppers or onions for extra crunch.
- Use blue cheese crumbles for a stronger flavor.
Making It Healthier
- Swap full-fat cheese for reduced-fat versions.
- Use whole wheat tortillas or low-carb options.
Side Dish Pairings
- Serve with a crisp green salad or roasted vegetables for balance.
- Cornbread or rice makes a great complement, too.
Serving Suggestions
- Garnish with chopped cilantro, green onions, and a dollop of sour cream.
- A side of ranch or blue cheese dressing completes the dish.
Storing and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for the best results.
Common Mistakes to Avoid
- Overstuffing the tortillas can cause them to break.
- Not warming the tortillas may make them harder to roll.
Conclusion
Buffalo chicken enchiladas are a bold, flavorful dish that brings together the best of two worlds. Whether you’re hosting a party or just craving a hearty meal, these enchiladas are sure to please. Give them a try and enjoy every cheesy, spicy bite!
FAQs
- Can I use a different type of meat?
Yes, shredded turkey or pork can be great substitutes. - What if I don’t have buffalo sauce?
You can create your own using hot sauce and melted butter.. - Can I freeze buffalo chicken enchiladas?
Absolutely! Freeze before baking for up to 3 months. - Is blue cheese dressing necessary?
No, ranch dressing works just as well if you prefer a milder taste. - How do I reduce the spiciness?
To reduce the heat, use less buffalo sauce or blend it with more butter.
Buffalo Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
If you’re a fan of bold flavors and comforting meals, these Buffalo Chicken Enchiladas are a must-try! Combining the heat of buffalo sauce with the richness of creamy cheese and tender chicken, these enchiladas are a perfect twist on a classic favorite. Whether you’re making them for a lunch or serving them at a party, they are sure to be a hit. Packed with flavor, easy to make, and incredibly satisfying, these Buffalo Chicken Enchiladas are a fun way to enjoy a spicy, cheesy meal everyone will love!
Ingredients
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo sauce
- 1 cup cream cheese, softened
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup blue cheese crumbles (optional)
- 8 flour tortillas
- 1/4 cup chopped green onions
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the shredded chicken, buffalo sauce, cream cheese, ranch dressing, cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper. Mix until well combined.
- Lightly oil a 9×13-inch baking dish with olive oil.
- Place a tortilla on a flat surface, spoon a generous amount of the buffalo chicken mixture onto the center of the tortilla, and roll it up tightly. Place the rolled tortilla seam side down in the baking dish.
- Repeat with the remaining tortillas and chicken mixture, placing them snugly in the baking dish.
- Sprinkle the top with blue cheese crumbles (if using) and additional shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with chopped green onions before serving.
Notes
- Adjust spice: Use mild buffalo sauce for less heat, or add hot sauce for extra spice.
- Make ahead: Assemble and refrigerate for up to 24 hours before baking.
- Protein swaps: Try turkey, beef, or vegetarian options instead of chicken.
- Cheese variety: Swap cheddar for Monterey Jack or pepper jack.
- Veggies: Add sautéed bell peppers or spinach for more flavor.
- Gluten-free: Use gluten-free tortillas for a gluten-free version.
- Serve with sides: Pair with rice, salad, or ranch dressing for dipping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 6g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg