Description
These Buffalo Chicken Enchiladas bring together tender shredded chicken wrapped in soft tortillas, smothered in a creamy, spicy buffalo enchilada sauce, and topped with melted Monterey Jack or Cheddar cheese. Perfect for a flavorful and comforting meal with a kick.
Ingredients
Units
Scale
Main Ingredients
- 2 cups shredded chicken, rotisserie will work great
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 4 ounces canned diced green chiles
- 1 cup buffalo sauce
- 4 ounces cream cheese
- 8-10 (6 inch) tortillas
- 2 cups Monterey Jack or Cheddar cheese
Optional Toppings
- Blue cheese dressing
- Green onions
- Cilantro
- Blue cheese crumbles
Instructions
- Preheat and prepare dish: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9x13 inch baking dish with cooking spray and set it aside.
- Make the sauce base: In a medium saucepan, combine the canned diced tomatoes, canned tomato sauce, diced green chiles, and buffalo sauce. Bring this mixture to a simmer over medium heat.
- Prepare baking dish base layer: Pour half a cup of the sauce mixture into the bottom of the prepared baking dish to coat it evenly. Reserve 2/3 cup of the sauce for topping later and set aside.
- Create creamy chicken filling: To the remaining sauce still in the saucepan, add the cream cheese. Heat on low, stirring constantly until the cream cheese melts smoothly into the sauce. Add the shredded chicken and stir well to combine all flavors.
- Assemble enchiladas: Spoon about 1/4 cup of the chicken mixture off-center onto each tortilla. Roll up each tortilla tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and filling.
- Add sauce and cheese toppings: Pour the reserved 2/3 cup of sauce evenly over the rolled enchiladas. Sprinkle the 2 cups of Monterey Jack or Cheddar cheese on top evenly.
- Bake until bubbly: Place the baking dish in the preheated oven and bake for 15 to 20 minutes or until the cheese melts and becomes bubbly and slightly golden.
- Serve and garnish: Remove the enchiladas from the oven and serve hot. Garnish with optional blue cheese dressing, chopped green onions, fresh cilantro, and blue cheese crumbles as desired.
Notes
- Rotisserie chicken is a quick and flavorful shortcut, but you can also use cooked shredded chicken breast or thighs.
- If you prefer less heat, use mild buffalo sauce or add less according to your taste.
- You can substitute cream cheese with sour cream if you want a slightly tangier flavor.
- For a crispier texture, lightly toast the tortillas before filling them.
- Instead of Monterey Jack or Cheddar, a Mexican blend cheese works well too.
- Leftovers keep well covered in the refrigerator for up to 3 days and reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 enchilada
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
