Description
These Buffalo Chicken Enchiladas combine tender shredded rotisserie chicken with a creamy buffalo sauce filling, wrapped in soft flour tortillas and baked with melted cheese on top. Topped with ranch dressing and green onions, this spicy and flavorful dish is perfect for game day or a delicious weeknight dinner.
Ingredients
Scale
Filling
- 3 cups (420 g) rotisserie chicken, shredded
- ¼ cup buffalo sauce
- 4 ounces (½ package) cream cheese, softened
- 3 tablespoons dry ranch seasoning mix
- ½ cup (56 g) Monterey Jack cheese, shredded
- ½ cup (56 g) sharp cheddar cheese, shredded
Other Ingredients
- 3 cups buffalo sauce (total, divided; 1 cup for baking dish, ¼ cup for filling, remaining for topping)
- 8 large flour tortillas
- Remaining ½ cup Monterey Jack cheese, shredded (for topping)
- Remaining ½ cup sharp cheddar cheese, shredded (for topping)
- Ranch dressing, for garnish
- Green onions, chopped, for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare the filling: In a large bowl, combine shredded rotisserie chicken, ¼ cup buffalo sauce, softened cream cheese, ranch seasoning mix, ½ cup Monterey Jack cheese, and ½ cup sharp cheddar cheese. Mix thoroughly until the mixture is smooth and well blended.
- Prepare the baking dish: Pour 1 cup of buffalo sauce evenly over the bottom of a 9×13-inch baking dish to create a flavorful base for the enchiladas.
- Assemble the enchiladas: Take one flour tortilla at a time and place about ½ cup of the chicken mixture in the center. Tightly roll the tortilla around the filling, tucking in sides to avoid spillage. Place each rolled tortilla seam-side down in the baking dish. Repeat with all tortillas and filling.
- Add sauce and cheese: Pour the remaining buffalo sauce evenly over the rolled enchiladas, then sprinkle the remaining ½ cup Monterey Jack and ½ cup sharp cheddar cheese on top.
- Bake the enchiladas: Place the baking dish in the oven and bake for 25–30 minutes until the cheese is melted, hot, and bubbly. For a golden-brown cheese topping, broil for an additional 2–3 minutes if desired.
- Garnish and serve: Drizzle ranch dressing over the enchiladas and sprinkle chopped green onions on top. Serve warm and enjoy!
Notes
- This recipe features a bold Buffalo flavor. If you prefer less heat or spice, reduce the buffalo sauce quantity by half.
- Using rotisserie chicken speeds up preparation but shredded cooked chicken breast can be substituted.
- Broiling at the end is optional but adds a nicely browned cheese topping.
- For a lower sodium version, select low-sodium buffalo sauce and ranch seasoning.
- Ensure cream cheese is softened for easier mixing and a creamier filling.
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
