These Buffalo Chicken Enchiladas combine bold, spicy chicken with creamy cheese in every bite. This crowd-pleasing dinner bakes to bubbly perfection and is ready in under an hour.
Some nights you want something familiar but with a twist—and without a lot of fuss. These buffalo chicken enchiladas deliver exactly that: the tangy heat of buffalo wings wrapped in soft tortillas and baked with enchilada sauce and melted cheese.
The filling is creamy and spicy, the sauce adds depth and moisture, and a final drizzle of ranch and a sprinkle of green onions brighten every bite. This recipe is great for weeknights, feeding a crowd, or when you want to break out of a dinner rut.
Ingredients
Gather the following:
- Chicken – 4 cups cooked, shredded chicken (rotisserie is perfect; drained canned chicken can work in a pinch)
- Cream cheese – 8 oz, softened and cubed
- Sour cream – 1/4 cup (full fat for best texture)
- Buffalo wing sauce – 2/3 cup (use your preferred brand)
- Garlic – 1 tbsp minced
- Cumin – 1/2 tsp ground
- Tortillas – 8 fajita-size flour tortillas
- Cheese – 1 1/2 cups shredded pepper jack (cheddar or Mexican blend can be substituted)
- Enchilada sauce – 1 cup red enchilada sauce (choose the heat level you like)
- Butter – 3 tbsp melted
- Hot sauce – 1 tbsp (optional extra heat)
- Ranch dressing – 1 cup divided (optional; blue cheese dressing is an alternative)
- Garnish – 1/4 cup sliced green onions
How to Make
Using precooked chicken keeps this recipe quick and simple.
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cubed cream cheese, sour cream, buffalo sauce, minced garlic, and cumin. Stir until the mixture is smooth and evenly combined.
- Spoon an equal portion of the filling down the center of each tortilla. Roll tightly and place seam-side down in a 9×13″ baking dish coated with nonstick spray. Repeat until all tortillas are filled.
- In a smaller bowl whisk together the enchilada sauce, melted butter, hot sauce, and 1/2 cup of the ranch dressing until smooth.
- Pour the sauce evenly over the rolled enchiladas, making sure they are well covered. Top with the shredded cheese.
- Bake for 25–30 minutes, until heated through and the cheese is melted and bubbly.
- Remove from the oven and let rest 5–10 minutes. Drizzle the remaining ranch dressing over the enchiladas if desired and finish with sliced green onions.
- Serve warm and enjoy.
Storing Leftovers
Store leftovers tightly covered in the baking dish or in an airtight container in the refrigerator for up to 4 days. Reheat in a hot oven until warmed through and the cheese is melted.
Tips and Tricks
- Optional toppings: cilantro, avocado slices, extra sour cream or dressing, or sliced jalapeños.
- Adjust the heat by selecting milder or hotter buffalo and enchilada sauces.
- Use flour tortillas—fajita-size flour tortillas roll more easily than most corn tortillas.
- To soften tortillas before rolling, wrap them in a damp paper towel and microwave for 15–30 seconds.
Other Buffalo Chicken Ideas
Buffalo chicken enchiladas are a flavorful mash-up that pairs well with other buffalo-inspired dishes. If you enjoy these enchiladas, try experimenting with buffalo chicken pasta, dips, or casseroles for more variations on the spicy, creamy combination.
If you make these Buffalo Chicken Enchiladas, leave a comment to share how they turned out—we love hearing from readers!
Buffalo Chicken Enchiladas
Ingredients
- 4 cups cooked, shredded chicken
- 8 oz cream cheese softened and cubed
- 1/4 cup sour cream
- 2/3 cups buffalo wing sauce
- 1 tbsp minced garlic
- 1/2 tsp ground cumin
- 1 1/2 cups pepper jack cheese
- 8 fajita size flour tortillas
- 1 cup red enchilada sauce
- 3 tbsp melted butter
- 1 tbsp hot sauce
- 1 cup ranch dressing divided, optional
- 1/4 cup sliced green onions for garnish
Instructions
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Add the chicken, cream cheese, sour cream, buffalo sauce, garlic, and cumin to a large mixing bowl. Stir everything together until evenly combined.
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Spoon the filling evenly down a line in each tortilla, then roll them up tightly and place seam side down in a 9×13″ baking dish sprayed with nonstick spray. Repeat until all the tortillas have been filled and added to the dish.
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In a smaller bowl add the enchilada sauce, butter, hot sauce, and 1/2 cup of ranch dressing. Whisk together until evenly combined.
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Pour the sauce evenly over the enchiladas, covering them as much as possible.
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Sprinkle the shredded cheese evenly over the top.
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Bake at 350° for 25-30 minutes.
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Carefully remove the hot dish from the oven and let it rest for 5-10 minutes.
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Drizzle the remaining ranch dressing, if using, evenly over the enchiladas and top with sliced green onions.
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Serve warm and enjoy!
Notes
- These don’t need additional toppings but feel free to add cilantro, avocado, extra sour cream or dressing, or sliced jalapeños.
- Control the spice by selecting milder or hotter buffalo and enchilada sauces. Many brands offer multiple heat levels.
- Use flour tortillas for easier rolling; fajita-size flour tortillas work best.
- To soften tortillas before rolling, place them on a plate covered with a damp paper towel and microwave 15–30 seconds.