Buffalo Chicken Enchiladas

Close up buffalo beef enchiladas in baking pan.

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.

No ratings yet

Print Recipe Pin Recipe Add to Collection

Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine American, Mexican

Servings people

Calories 724 kcal

Equipment

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

Optional garnish

ranch dressing
green onions chopped
red onion diced
blue cheese crumble

Instructions

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.
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.
Fill each tortilla with the mixture, then roll it up and place it seam-side down in the prepared casserole dish.
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.
Top the enchiladas with the remaining shredded cheddar cheese.
Bake for 15 to 20 minutes until golden brown and bubbly. Serve hot.

Notes

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

Nutrition

Keyword buffalo, cheddar cheese, chicken, enchiladas, ranch, sour cream

Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!