Name: Buffalo Chicken Enchiladas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups shredded chicken; 1½ cups Frank's RedHot Sauce (or buffalo sauce of your choice); ½ cup sour cream (or Greek yogurt); ½ cup ranch dressing; 8 ounces shredded sharp cheddar cheese; 4 ounces diced green chili peppers; 8 tortillas (flour or corn, 6-8-inch diameter); ranch dressing; green onions (chopped); red onion (diced); blue cheese crumble

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Buffalo Chicken Enchiladas bring bold buffalo ranch flavor together in a creamy, cheesy casserole made with rotisserie chicken, sour cream, and plenty of cheese. These easy Buffalo Chicken Enchiladas turn shredded chicken enchiladas into a healthy, low-carb, high-protein dinner the whole family actually wants. You'll get clear steps to keep it simple while still landing that best chicken enchiladas ever result. Pin this now so this cheesy favorite is ready whenever dinner needs a sure win.

Two buffalo chicken enchiladas plated with a fork next to it, ready to be enjoyed

Why is this the best easy Buffalo Chicken Enchiladas recipe

This easy buffalo chicken enchilada recipe is absolutely delicious! The combination of flavor packed shredded chicken, rich sour cream, tangy hot sauce, diced green chilis, and gooey cheese is delightful.

These enchiladas are very easy and quick to prep. Mix the shredded chicken and sauce ingredients. Divide the mixture among warmed corn tortillas, roll them up, top with cheddar cheese, and bake. That's really all there is to it!

The ingredients for this easy chicken enchilada recipe are common and inexpensive. You probably have most of the simple ingredients for these easy buffalo chicken enchiladas already in your pantry, and the remaining couple are available in most grocery stores or on Amazon.

This recipe makes the best buffalo chicken enchiladas anytime! It's super easy to make and quick enough for busy weeknights. Pair it with Mexican street corn or a black bean and avocado salad, and you'll have a delicious family meal ready and baked to perfection in about 30 minutes!

What you'll need to make chicken enchiladas

Equipment

Chicken shredder - This is the easiest way shred chicken into even pieces, eliminating chunks. If you don't have a chicken shredder, you can use two forks to shred the chicken, but it will take a lot longer.
Deep 9x13 pan - A more shallow pan might overflow.

Ingredients

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

shredded chicken - I love to make this recipe using a rotisserie chicken from the grocery store, because it makes everything so quick and easy. You can use any shredded chicken, whether leftovers or freshly cooked. Chicken is easiest to shred when it's warm, so heat it up a little if it's been in the fridge.
Frank's RedHot Sauce or buffalo sauce of your choice - I like Frank's but any buffalo or hot sauce will work in this recipe.
sour cream or Greek yogurt - I love the creaminess of sour cream, but you will not notice a difference if you use Greek yogurt in this recipe. Greek yogurt has more protein and less fat than sour cream with the same great flavor.
ranch dressing - I make this from scratch, but you can use dressing from a bottle.
shredded sharp cheddar cheese - I buy pre-shredded cheese, even though many internet cooks will tell you this is a sacrilege. I am here to tell you that 99% of shredded cheese melts just fine, and you can buy a bag or two and use that and don't feel a bit of guilt about it.
diced green chili peppers - These give such a nice burst of flavor. It's almost sweet but definitely a savory flavor. I can't describe diced green chilis, but they are lovely.
tortillas, flour or corn, 6-8-inch diameter - My kids and I prefer the flavor of flour tortillas, but if you're gluten free or want to stick to a traditional flavor, use corn tortillas instead.

Optional garnish

ranch dressing - Or blue cheese dressing.
green onions - Chopped or snipped with scissors. You can use both the white and green parts.
red onion - This should be diced.
blue cheese crumble - I love blue cheese, but my kids hate it, so I usually leave it off or sprinkle it on just mine right before serving.

How to make buffalo chicken enchiladas

Preheat the oven to 350°F. Spray a 9x13 casserole dish with nonstick cooking spray.
In a medium mixing bowl, combine the shredded chicken, ½ cup of buffalo sauce, sour cream, ranch dressing, 1 cup of shredded cheddar cheese, and diced green chilies.
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If using corn tortillas, wrap them in a damp paper towel and microwave for 30 seconds to soften. You don't need to do this with flour tortillas.
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Spread a generous pour of buffalo sauce in the bottom of the casserole dish.
Fill each tortilla with the mixture, then roll it up and place it seam-side down in the prepared casserole dish.
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If you want the enchiladas to be soft and pliable, pour the remaining buffalo sauce over the tortillas. If you want them to be crunchy, skip this step.
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Top the enchiladas with the remaining shredded cheddar cheese.
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Bake for 15 to 20 minutes until golden brown and bubbly. Serve hot.Pin

Substitutions and variations

I measure cheese with my heart, and I always always always use at least twice as much as my recipe suggests. (But I wrote the recipe with a reasonable amount of cheese for people who are cheese fiends like my kids and me.)

Shredded chicken - You can use leftover rotisserie chicken, or any leftover chicken from another meal. If you want your chicken to be very fresh, you can cook some in the slow cooker or on the stove and shred it when you're ready to use it. You can even use well-drained canned chicken if you want to.

Buffalo sauce - My family prefers Frank's RedHot Buffalo Wing Sauce, but you can choose any brand you'd like. Buffalo sauce comes in many different heat levels, so select the one you prefer. If you're tasting a buffalo sauce for the first time, mix up all the filling ingredients except the chicken, and taste the filling before you add your chicken to it. This way, if you don't like the buffalo sauce you've chosen, you won't yet have committed your chicken to the mixture.

If you like the flavor of buffalo sauce but can't handle the heat, you can cut the amount of buffalo sauce in half, add a stick of melted butter, and four ounces of room temperature cream cheese. Mix well, then use this as your base sauce. It will still have a little spice to it, but not nearly as intense. Taste it and add more buffalo sauce or more ranch dressing as needed.

Buffalo sauce comes in different levels of heat. Choose the heat level you would prefer.

You can replace the sour cream with 4 ounces of softened cream cheese or Greek yogurt.

Alternative cheese options include Monterey Jack, Colby Jack, pepper Jack, or even mozzarella.

Storing leftovers

Buffalo Chicken Enchiladas should be stored in an airtight container in the refrigerator for 3-4 days.

To Reheat: Place single servings in the microwave for 45-60 seconds or until thoroughly reheated. For larger portions, you can reheat them in the oven at 350°F for 10-15 minutes, or until hot throughout.

To Freeze: It is best to freeze them before baking. Assemble them up to the point of baking, then cover with a double layer of plastic wrap and a layer of aluminum foil and freeze for up to 3 months. Defrost in the refrigerator overnight or on the counter 2-3 hours before baking. Cooked enchiladas can be frozen in an airtight container for up to three months, but may be soggier in texture when reheated.

Buffalo Chicken Enchiladas

Why is this the best easy Buffalo Chicken Enchiladas recipe