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Buffalo Chicken Enchiladas

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Creamy, spicy, and cheesy—these Buffalo chicken enchiladas are loaded with shredded chicken, cream cheese, cheddar, and smothered in tangy hot sauce. Perfect for easy dinners!

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Main Dish Casserole
  • Method: Baking
  • Cuisine: American Tex-Mex Fusion

Ingredients

Main Ingredients:

3 cups shredded cooked chicken

4 oz cream cheese (½ block, 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 or corn tortillas

For Topping & Serving:

Blue cheese crumbles (optional)

Ranch dressing (optional)

Fresh cilantro, chopped

Green onions, chopped

Instructions

1. Preheat Oven

Preheat oven to 400°F (205°C).

Lightly grease or spray a 9×13-inch baking dish.

2. Mix the Chicken Filling

In a large bowl, combine:

Shredded chicken

Cream cheese

1½ cups cheddar cheese

Green chiles

½ cup Buffalo sauce

Stir until fully mixed and creamy.

3. Make the Buffalo Cream Sauce

In a medium bowl, mix:

Melted butter

Remaining ½ cup Buffalo sauce

Heavy cream

4. Prepare the Tortillas

Microwave tortillas in batches for 30 seconds until soft and foldable.

Keep warm between damp paper towels.

5. Assemble the Enchiladas

Spoon about ½ cup of the chicken filling into each tortilla.

Roll up and place seam-side down in the baking dish.

Pour the Buffalo cream sauce evenly over the top.

6. Bake

Sprinkle with remaining ½ cup cheddar cheese.

Bake for 15–18 minutes, or until hot, bubbly, and cheese is melted.

7. Garnish & Serve

Drizzle with ranch or sprinkle with blue cheese crumbles.

Garnish with fresh cilantro and chopped green onions.

Serve warm with extra Buffalo sauce if desired.

Notes

Great use for rotisserie or leftover chicken.

Swap cheddar for Monterey Jack or a cheddar blend.

Flour tortillas are easier to roll, but corn tortillas add extra flavor.

Make it ahead and refrigerate assembled enchiladas up to 1 day before baking.

Find it online: https://elladishes.com/buffalo-chicken-enchiladas/