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Buffalo Chicken Enchiladas Recipe

This quick and easy Buffalo Chicken Enchiladas recipe is a flavorful twist on classic chicken enchiladas! Filled with shredded chicken, buffalo sauce, and cheese and baked to perfection. Ready in 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Servings: 8
Calories: 191 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 2 chicken breasts cooked and shredded
  • 1 1 teaspoon Stone House Seasoning
  • 1 1 cup enchilada sauce divided
  • 1 1 cup buffalo sauce divided
  • 1 1 (10-ounce) can diced tomatoes with green chiles drained
  • 10-12 10-12 tortillas
  • 1 1/2 1 1/2 cups grated Monterey Jack cheese shredded
  • 4 4 green onions sliced (optional)
  • blue cheese (Optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 350º F. Spray a 9x13 baking dish with nonstick cooking spray and pour 1/4 cup of enchilada sauce into the bottom of the baking dish and set aside. 
  2. Add the chicken, Stone House Seasoning, 1/2 cup of enchilada sauce, 1/2 cup of buffalo sauce, and diced tomatoes with green chilis to a medium bowl. Stir until well combined. 
  3. Spoon about 2 tablespoons to 1/4 cup chicken mixture into the center of each flour tortilla. Top with about 2 tablespoons grated cheese and fold two ends of tortilla over the filled center. Place the tortilla seam side down into the baking dish. Repeat until all tortillas have been filled.
  4. Pour remaining enchilada sauce and buffalo sauce over the assembled tortillas. Top with grated cheese. Place in oven and bake for about 20 minutes, until cheese has melted thoroughly and has become bubbly.
  5. Garnish with sliced green onions and crumbled blue cheese, if desired.

Notes

  • To make ahead. Assemble the chicken enchiladas without baking. Cover tightly and store in the refrigerator for up to 3 days. To bake, remove from the refrigerator as the oven preheats. Bake as directed. Additional baking time may be needed when baking after being refrigerated.
  • To freeze. Assemble the chicken enchiladas without baking in a freezer-safe baking dish. Cover with freezer-safe wrap topped with foil and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and remove from the refrigerator as the oven preheats. Bake as directed. Additional baking time may be needed with baking after being frozen and thawed.

Nutrition Information

Calories 191kcal (10%) Carbohydrates 22g (7%) Protein 15g (30%) Fat 3g (5%) Cholesterol 36mg (12%) Sodium 1794mg (75%) Potassium 282mg (8%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 275IU (6%) Vitamin C 2.4mg (3%) Calcium 47mg (5%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 191

% Daily Value*

Calories 191kcal 10%
Carbohydrates 22g 7%
Protein 15g 30%
Fat 3g 5%
Cholesterol 36mg 12%
Sodium 1794mg 75%
Potassium 282mg 6%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 275IU 6%
Vitamin C 2.4mg 3%
Calcium 47mg 5%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.