Description
Experience the bold and creamy flavors of Buffalo Chicken Enchiladas, featuring shredded chicken wrapped in tortillas, smothered in a spicy buffalo tomato sauce with melted cheese, perfect for a flavorful and comforting meal.
Ingredients
Units
Scale
Main Ingredients
- 2 cups shredded chicken, rotisserie will work great
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 4 ounces canned 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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and lightly spray a 9×13 baking dish with cooking spray; set aside for assembly.
- Prepare Sauce: In a medium saucepan, combine canned diced tomatoes, tomato sauce, diced green chiles, and buffalo sauce. Bring the mixture to a simmer over medium heat. Pour 1/2 cup of this sauce into the prepared baking dish to coat the bottom, then reserve 2/3 cup of the sauce for topping later and set it aside.
- Make Creamy Buffalo Sauce: Add cream cheese to the remaining sauce in the saucepan. Heat gently on low, stirring continuously until the cream cheese has melted and the sauce is smooth. Stir in shredded chicken until fully combined, creating the filling.
- Assemble Enchiladas: Spoon about 1/4 cup of the chicken mixture off-center onto each tortilla. Roll the tortillas up tightly, then place them seam side down in the prepared baking dish. Repeat this process until all tortillas and filling are used.
- Add Toppings and Bake: Pour the reserved 2/3 cup of sauce evenly over the rolled enchiladas. Sprinkle the shredded Monterey Jack or cheddar cheese evenly on top. Bake uncovered for 15-20 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and serve warm, topped with optional blue cheese dressing, chopped green onions, fresh cilantro, or blue cheese crumbles to enhance the flavor and presentation.
Notes
- Using rotisserie chicken saves time and adds great flavor to the filling.
- Adjust buffalo sauce amount depending on your heat preference.
- For a milder version, substitute buffalo sauce with mild enchilada sauce.
- Warm the tortillas slightly before assembling to prevent cracking during rolling.
- Blue cheese toppings complement the buffalo flavor but can be omitted for those who prefer a less tangy taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
