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Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas combine shredded chicken, spicy buffalo sauce, and cheese wrapped in corn tortillas for a comforting meal that’s perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 3 cups shredded chicken Provides a hearty base.
  • 8 oz cream cheese Adds richness and creaminess.
  • 1/2 cup sour cream Contributes a tangy flavor.
  • 1/2 cup buffalo wing sauce Delivers signature spicy flavor.
  • 2 cloves roasted minced garlic Enhances depth with sweetness.
  • 1 tsp cumin Adds earthy warmth.
  • 2 cups Monterey jack cheese, shredded Melts beautifully for a creamy texture.
  • 10 small corn tortillas Traditional wrap that holds the filling.
Toppings and sauce
  • 1 cup enchilada sauce Provides added moisture and flavor.
  • 2 tbsp salted butter, melted Helps to blend flavors.
  • 1 tbsp hot sauce For extra flavor kick.
  • 1/2 cup blue cheese dressing Classic condiment that complements the flavors.
  • 2 tbsp green onions, chopped Adds fresh color and flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F and spray a 9×13 casserole dish with non-stick spray.
  2. In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, buffalo wing sauce, roasted garlic, and cumin until well blended.
Cooking
  1. Spoon a line of the filling into each corn tortilla, roll them up, and place them seam side down in the casserole dish.
  2. In a small bowl, mix the enchilada sauce, melted butter, and hot sauce; spoon it over the rolled enchiladas.
  3. Top the enchiladas with shredded Monterey jack cheese.
  4. Bake uncovered for 25-30 minutes or until heated throughout and the cheese is bubbly.
Serving
  1. Remove from the oven, garnish with blue cheese dressing, and sprinkle with chopped green onions. Serve warm and enjoy!

Notes

These enchiladas are great for meal prep and can be stored in the fridge for up to 3-4 days. They freeze well for up to 2 months.