Buffalo Chicken Enchiladas

Name: Buffalo Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 enchiladas
Ingredients: 3 cups (420 g) rotisserie chicken; 1 bottle (23 ounces) buffalo sauce; 4 ounces (½ package) cream cheese; 3 tablespoons dry ranch seasoning mix; 1 cup (113 g) Monterey jack cheese; 1 cup (113 g) sharp cheddar cheese; 8 large flour tortillas; ranch dressing; green onions

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
8 enchiladas
Calories
595 kcal
Course
Main Course, Dinner

Buffalo Chicken Enchiladas

Iris Hanson

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For serious buffalo lovers!! Try these delicious Buffalo Chicken Enchiladas filled with spicy buffalo chicken, cream cheese, and a blend of cheeses. A perfect dinner idea that will satisfy your cravings!

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Ingredients

Servings

3 cups (420 g) rotisserie chicken, shredded
1 bottle (23 ounces) buffalo sauce, divided (about 3 cups homemade)*
4 ounces (½ package) cream cheese, softened
3 tablespoons dry ranch seasoning mix
1 cup (113 g) Monterey jack cheese, shredded, divided
1 cup (113 g) sharp cheddar cheese, shredded, divided
8 large flour tortillas
ranch dressing, for garnish
green onions, chopped for garnish

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Instructions

Preheat oven to 350°F.
In a large bowl, combine the chicken, ¼ cup of buffalo sauce, cream cheese, ranch seasoning mix, ½ cup of Monterey Jack cheese, and ½ cup of sharp cheddar cheese. Mix well until all ingredients are evenly distributed. Set aside.
Pour 1 cup of buffalo sauce into the bottom of a 9x13-inch baking dish. Spread evenly.
Working with one tortilla at a time, place about ½ cup of the chicken mixture onto the center of each tortilla. Wrap the tortilla tightly around the filling, tucking in the sides as you roll. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining buffalo sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the top with the remaining cheese.
Bake for 25-30 minutes, or until the cheese is hot and bubbly. (Broil the enchiladas for an extra 2-3 minutes if you prefer the cheese to be golden brown.)
Garnish with a drizzle of ranch dressing and chopped green onions. Serve warm.