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a dish full of buffalo chicken enchiladas

Buffalo Chicken Enchiladas Recipe

Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 1079kcal
Author: Becky Hardin
Buffalo Chicken Enchiladas are a spicy and delicious twist on a favorite dish. This creamy chicken enchilada recipe is sure to please the whole family!
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 3 cups shredded cooked chicken
  • 10 ounces red enchilada sauce
  • ½ cup Buffalo sauce (click for recipe!)
  • 10 ounces Rotel tomatoes (1 can)
  • 2 cups freshly shredded cheddar cheese divided
  • 10.75 ounces condensed cream of celery soup (1 can)
  • ½ cup blue cheese dressing
  • 4 ounces low-fat cream cheese (½ brick)
  • 12 burrito-sized flour tortillas
  • ½ cup crumbled blue cheese plus more for serving

Optional Toppings

  • Chopped tomatoes
  • Chopped celery
  • Sliced green onions
  • Chopped fresh cilantro
  • Ranch dressing
  • Sour cream

Instructions

  • Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
  • In a large bowl, combine the cooked chicken, enchilada sauce, buffalo sauce, rotel tomatoes, and 1½ cups cheddar cheese. Set aside.
    3 cups shredded cooked chicken, 10 ounces red enchilada sauce, ½ cup Buffalo sauce, 10 ounces Rotel tomatoes, 2 cups freshly shredded cheddar cheese
    A person is holding a bowl of buffalo chicken enchiladas in front of them.
  • In a medium saucepan, heat the soup and dressing until just bubbly. Stir in the cream cheese until melted and then the remaining ½ cup of cheddar cheese (leave a bit for the top of the enchiladas as well) until melted. Take off heat and set aside.
    10.75 ounces condensed cream of celery soup, ½ cup blue cheese dressing, 4 ounces low-fat cream cheese
    A person making buffalo chicken enchiladas on a stove top.
  • Place chicken mixture in the center of each tortilla (about ¼ cup) and roll the tortilla to create the enchilada. Place in the baking dish seam side down.
    12 burrito-sized flour tortillas
  • Pour the cream cheese mixture over the top of the enchiladas and use a spoon to smooth out if the mixture is a bit thick. Sprinkle with more cheddar cheese (optional) and sprinkle with a bit of blue cheese crumbles.
    ½ cup crumbled blue cheese
  • Bake in the preheated oven for 30 minutes, or until the cheese is melted and the tortillas cooked through and browned.
  • Top with extra toppings as desired.
    Chopped tomatoes, Chopped celery, Sliced green onions, Chopped fresh cilantro, Ranch dressing, Sour cream
    A casserole dish filled with buffalo chicken and cheese.

Video

Notes

  • If you prefer less spicy, you can use a can of regular tomatoes instead of the Rotel tomatoes. If you want them even spicier, add in some chopped jalapeños!
  • You can fully assemble the enchiladas, then tightly wrap the pan in aluminum foil and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. If frozen, let thaw overnight in the refrigerator before baking.
  • Nutritional information does not include optional toppings.
Storage: Store Buffalo chicken enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 3enchiladas | Calories: 1079kcal | Carbohydrates: 89g | Protein: 61g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Cholesterol: 172mg | Sodium: 4004mg | Potassium: 783mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1666IU | Vitamin C: 8mg | Calcium: 823mg | Iron: 8mg