Buffalo Chicken Enchiladas are SO EASY and delicious. This creamy chicken enchiladas recipe is the perfect balance of creamy and spicy. They're loaded with buffalo chicken and then topped with a celery and blue cheese cream cheese queso. A fun and easy chicken enchilada recipe!
Optional Toppings: blue cheesechopped roma tomatoes, chopped celery, sliced green onions, freshly chopped cilantro, ranch, sour cream
Preheat oven to 350F. Spray a 9x13 baking dish with nonstick spray. Set aside.
In a large bowl, combine cooked chicken, enchilada sauce, buffalo sauce, rotel tomatoes, and 1 ½ cups cheddar cheese. Set aside.
In a medium saucepan, heat soup and dressing until just bubbly. Stir in the cream cheese until melted and then the remaining cheddar cheese (leave a bit for the top of the enchiladas as well) until melted. Take off heat and set aside.
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.
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.
Bake at 350F for 30 minutes or until the cheese is melted and the tortillas cooked through, browned.
Top with extra toppings as desired.
**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!