Buffalo Chicken Enchiladas

Why You’ll Love This Recipe

I make this recipe when I want that satisfying buffalo chicken kick, but with a melty, comforting casserole feel. The cream cheese makes the filling extra rich, while the cheddar and buffalo sauce melt together into a spicy, gooey blanket. I can top them with blue cheese, ranch, or green onions — whatever I’m feeling. Whether I’m feeding a crowd or prepping leftovers for the week, this dish always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups shredded cooked chicken

• 4 oz cream cheese (½ brick, softened and cubed)

• 2 cups freshly shredded cheddar cheese (divided)

• 4 oz chopped green chiles (drained)

• 1 cup Buffalo hot sauce (divided; plus more for serving)

• 3 tbsp unsalted butter (melted)

• 3 tbsp heavy cream (room temperature)

• 6–10 large flour tortillas (or corn tortillas)

• Blue cheese crumbles (optional, for topping)

• Fresh cilantro (for garnish)

• Ranch dressing (optional)

• Chopped green onions (optional)

Directions

1. Preheat and Prepare
I preheat the oven to 400℉ and lightly spray a 9×13-inch baking dish with cooking spray.

2. Make the Filling
In a large bowl, I combine the shredded chicken, cubed cream cheese, 1½ cups of cheddar cheese, drained green chiles, and ½ cup of buffalo sauce. I stir it all together until everything is evenly coated and creamy.

3. Make the Sauce
In a separate bowl, I mix the melted butter, remaining ½ cup of buffalo sauce, and heavy cream. This becomes the rich, spicy sauce that I’ll pour over the enchiladas before baking.

4. Warm the Tortillas
I microwave the tortillas in batches for about 30 seconds between damp paper towels so they’re soft and easy to roll without tearing.

5. Assemble the Enchiladas
I spoon about ½ cup of the chicken mixture into the center of each tortilla, roll them up, and place them seam-side down in the prepared baking dish.

6. Add Sauce and Cheese
I pour the buffalo sauce mixture evenly over the rolled tortillas, then sprinkle the remaining ½ cup of cheddar cheese on top.

7. Bake
I bake the enchiladas for 15–18 minutes, until the cheese is melted, bubbly, and just starting to brown around the edges.

8. Garnish and Serve
I top them with blue cheese crumbles or drizzle ranch dressing over the top. A sprinkle of chopped green onions or fresh cilantro adds brightness. I always serve extra buffalo sauce on the side for dipping or drizzling.

Servings and timing

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Yield: 8 servings

Variations

• I sometimes use rotisserie chicken for extra convenience.

• For a lower-carb version, I swap flour tortillas for low-carb wraps or large lettuce leaves.

• If I want extra spice, I add a few dashes of hot sauce or diced jalapeños to the filling.

• I’ve made it with mozzarella instead of cheddar for a slightly milder, gooier result.

• For a tangy twist, I use blue cheese dressing instead of ranch.

storage/reheating

I store leftover enchiladas in an airtight container in the fridge for up to 4 days. To reheat, I cover them and warm in a 350°F oven for about 15 minutes or microwave individual portions in 1-minute bursts until hot. If freezing, I assemble the enchiladas but hold off on baking — then wrap tightly and freeze for up to 2 months. I bake straight from frozen, adding 10–15 extra minutes to the cook time.

FAQs

Can I use corn tortillas instead of flour?

Yes, I’ve made these with corn tortillas and they work great. I just make sure to warm them first so they’re pliable and don’t crack when rolling.

Is there a good substitute for cream cheese?

I’ve used Greek yogurt or sour cream in a pinch. They won’t be as rich, but still give a creamy texture that blends well with the filling.

Can I make this ahead of time?

Absolutely. I assemble the enchiladas and refrigerate them (unbaked) for up to a day ahead. When I’m ready to cook, I just pour on the sauce and bake as directed.

What kind of buffalo sauce should I use?

I usually go with a medium heat classic like Frank’s RedHot. If I want it spicier or milder, I adjust the brand or amount accordingly.

What sides go well with buffalo chicken enchiladas?

I like serving them with a simple side salad, celery sticks, or roasted veggies to balance the heat and richness. Even chips and salsa make a great casual combo.

Conclusion

Buffalo Chicken Enchiladas are a bold and creamy spin on traditional enchiladas that I never get tired of. They’re loaded with spicy buffalo flavor, melty cheese, and a craveable sauce that soaks into every bite. Whether I top them with blue cheese or keep it classic with ranch, this dish always delivers serious flavor with minimal effort.