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Buffalo Chicken Enchiladas Recipe

Buffalo Chicken Enchiladas are a spicy, cheesy, pork-free twist on a comfort food favorite. Made with shredded chicken, buffalo sauce, and tortillas, they’re baked to bubbly perfection and great for weeknights, game days, or any time you crave big flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie or homemade
  • 4 oz cream cheese softened
  • 1/3 cup buffalo sauce adjust to taste
  • 6 flour or corn tortillas or low-carb alternative
  • 1/2 cup enchilada sauce red or green
  • 1 cup shredded cheddar cheese or Monterey Jack
  • 2 green onions chopped (optional for garnish)
  • Ranch or blue cheese dressing optional for serving

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a bowl, mix shredded chicken, cream cheese, and buffalo sauce until well combined.
  • Warm tortillas slightly to make them easier to roll.
  • Spoon the chicken mixture evenly onto each tortilla, roll them up, and place seam-side down in a greased 9x13-inch baking dish.
  • Pour enchilada sauce over the top, then sprinkle with shredded cheese.
  • Bake uncovered for 20 minutes, until cheese is melted and bubbly.
  • Garnish with green onions if desired and serve with ranch or blue cheese dressing.

Notes

  • Use rotisserie chicken to save time.
  • Adjust spice level by using mild or extra hot buffalo sauce.
  • Add chopped celery, spinach, or bell peppers for extra nutrition.
  • Make ahead: assemble enchiladas and refrigerate until ready to bake.
  • Serve with a side of coleslaw or salad to balance the heat.