Buffalo Chicken Enchiladas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUFFALO CHICKEN ENCHILADAS



Buffalo Chicken Enchiladas image

If you like enchiladas and Buffalo wings, then why not have both!

Provided by andrea.clark22

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 8

2 pounds cooked chicken, shredded
1 (1.6 oz) package Buffalo wing seasoning mix (such as McCormick®)
1 (1 ounce) package dry ranch salad dressing mix (such as Hidden Valley Ranch®)
2 cups shredded pepper Jack cheese
2 cups shredded Colby-Monterey Jack cheese
1 cup chili sauce (such as Frank's® RedHot Wings® Buffalo sauce)
8 burrito-sized flour tortillas
1 (4.5 ounce) package crumbled blue cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
  • Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.
  • Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl; reserve 1 cup of cheese mixture. Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl.
  • Coat both sides of a tortilla with Buffalo sauce and place on a plate. Add desired amount of chicken and cheese mixture. Roll tortilla and place seam-side down in the prepared baking pan. Repeat with remaining tortillas. Cover enchiladas with reserved cheese mixture and drizzle with reserved Buffalo sauce.
  • Bake in the preheated oven until cheese is melted and tortilla edges are starting to brown, about 20 minutes. Top with blue cheese before serving.

Nutrition Facts : Calories 857.1 calories, Carbohydrate 79.7 g, Cholesterol 148.2 mg, Fat 40.1 g, Fiber 2.2 g, Protein 41.2 g, SaturatedFat 20.2 g, Sodium 2712.5 mg, Sugar 3.6 g

BUFFALO CHICKEN ENCHILADAS



Buffalo Chicken Enchiladas image

If you have a taste for buffalo chicken but need something more substantial than game-day wings, try this hearty enchilada dish.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 50m

Number Of Ingredients 15

Cooking spray
1 (8-oz.) pkg. cream cheese, softened
2/3 cup buffalo-style hot sauce (such as Frank's RedHot), divided
1 tablespoon olive oil
1 medium-size (8 oz.) red bell pepper, chopped (1 1/4 cups)
2 large celery stalks (2 oz. each), chopped (1 cup)
1/2 cup chopped red onion (from 1 onion)
1 (4-oz.) bunch scallions, chopped, keeping white and light green parts separated from dark green parts
3/4 teaspoon kosher salt
16 (6-in.) corn tortillas, softened according to package directions
10 ounces Monterey Jack cheese, shredded (about 2 1/2 cups), divided
4 cups shredded rotisserie chicken (from 1 large chicken)
2 tablespoons unsalted butter, melted
1/4 cup bottled blue cheese dressing (such as Marie's)
2 ounces blue cheese, crumbled (about 1/2 cup)

Steps:

  • Preheat oven to 400°F. Lightly coat a 13- x 9-inch baking dish with cooking spray, and set aside. Stir together cream cheese and 1/3 cup of the buffalo sauce in a small bowl until well blended.
  • Heat oil in a large nonstick skillet over medium-high. Add bell pepper, celery, onion, and white and light green parts of scallions; sprinkle with salt, and cook, stirring often, until vegetables are slightly softened, 3 to 4 minutes. Remove from heat.
  • Place softened tortillas on a work surface. Spread 1 tablespoon cream cheese mixture in center of each tortilla; top each with 2 tablespoons Monterey Jack, 1/4 cup shredded chicken, and 2 tablespoons vegetable mixture. Roll up, and place enchiladas, seam side down, in prepared baking dish. Line dish with 2 rows of 6 enchiladas; place 4 more enchiladas, overlapping if necessary, in remaining space of prepared dish.
  • Stir together butter and remaining 1/3 cup buffalo sauce; drizzle over enchiladas. Sprinkle with remaining 1/2 cup Monterey Jack, and drizzle with blue cheese dressing. Sprinkle with crumbled blue cheese. Cover with aluminum foil, and bake in preheated oven until cheese is melted and bubbly, 15 to 17 minutes. Uncover and sprinkle with dark green parts of sliced scallions.

BUFFALO CHICKEN ENCHILADAS



Buffalo Chicken Enchiladas image

This recipe is sponsored by Cabot Creamery Co-operative. Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy Buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter, melted, plus more for greasing the pan
4 cups shredded rotisserie chicken
8 ounces cream cheese, at room temperature
2 cups shredded Cheddar
1 cup Buffalo-style hot sauce, plus more for serving
1 bunch scallions, thinly sliced, white and green parts separated
1/4 teaspoon ground cumin
16 corn tortillas
2 tablespoons crumbled blue cheese
2 tablespoons blue cheese dressing

Steps:

  • Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  • Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
  • Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
  • Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
  • Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

EASY BUFFALO CHICKEN ENCHILADAS RECIPE



Easy Buffalo Chicken Enchiladas Recipe image

Life gets boring when you eat the same foods all the time. We all love traditional enchiladas, but these buffalo chicken enchiladas are a great way to spice it up.

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 10

3 cups cooked chicken (shredded)
4 ounces cream cheese (softened & cubed)
2 cups shredded cheddar cheese (divided)
4 ounces chopped green chilies (drained)
1 cup Buffalo-style hot sauce (plus more for serving)
3 tablespoons unsalted butter (melted)
3 tablespoons heavy cream (room temperature)
6-10 flour (or corn tortillas)
Blue cheese crumbles or ranch dressing (for garnish)
Fresh cilantro or green onions (for garnish)

Steps:

  • Preheat the oven to 400 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
  • In a large bowl, combine chicken, cream cheese, 1 ½ cups shredded cheese, green chiles, and ½ cup Buffalo sauce, stirring until well combined. Stir together the butter, remaining Buffalo sauce, and heavy cream in a medium bowl.
  • Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
  • Spoon ½ cup of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining cheese and bake 15-18 minutes, or until cheese is melted and bubbly.
  • Sprinkle with blue cheese or drizzle the ranch dressing over the enchiladas, then garnish with cilantro or green onions. Serve with more Buffalo sauce, if desired.

Nutrition Facts : Calories 310 kcal, Carbohydrate 2 g, Protein 21 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 104 mg, Sodium 263 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY BUFFALO CHICKEN ENCHILADAS



Creamy Buffalo Chicken Enchiladas image

I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

3 cups shredded rotisserie chicken
1 can (10 ounces) enchilada sauce
1/4 cup Buffalo wing sauce
1-1/4 cups shredded Monterey Jack or cheddar cheese, divided
12 corn tortillas (6 inches), warmed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup blue cheese salad dressing
1/4 cup 2% milk
1/4 teaspoon chili powder
Optional toppings: Sour cream, thinly sliced green onions and additional Buffalo wing sauce

Steps:

  • Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese., Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 477 calories, Fat 27g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1195mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.

MEXICAN FLAG BUFFALO CHICKEN ENCHILADAS



Mexican Flag Buffalo Chicken Enchiladas image

Buffalo chicken enchiladas with the green, white, and red of the Mexican flag, all in one dish! Quick and easy, with a surprising array of flavors. This is not a traditional Mexican dish, just a dish inspired by those flavors. It's mildly spicy. Add extra salsa verde when serving for a truly spicy flavor.

Provided by Home Chef Joel

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h5m

Yield 10

Number Of Ingredients 11

2 skinless, boneless chicken breast halves
½ cup Buffalo wing sauce (such as Frank's RedHot®), divided
1 orange bell pepper, cut into strips
¼ white onion, sliced
2 tablespoons honey, or to taste
2 avocados, sliced, divided
6 ounces Greek yogurt
½ cup salsa verde (green salsa)
1 teaspoon olive oil, or as needed
10 (8 inch) flour tortillas
4 ounces Manchego cheese, or to taste, grated

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
  • Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
  • Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
  • Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
  • Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
  • Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
  • Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 39 g, Cholesterol 23.6 mg, Fat 15.1 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 4.4 g, Sodium 787.3 mg, Sugar 5.7 g

SPICY BUFFALO CHICKEN ENCHILADAS



Spicy Buffalo Chicken Enchiladas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the baking dish
1 rotisserie chicken, shredded (about 4 cups)
1 pound grated Monterey Jack cheese (about 4 cups)
2 cups mild red enchilada sauce
3/4 cup hot sauce, preferably Frank's Red Hot
Eight 10-inch flour tortillas
1/2 head iceberg lettuce, finely shredded
1/2 cup Ranch Dressing, recipe follows
1/2 cup blue cheese crumbles
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
  • Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
  • Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
  • Bake until the cheese is melted and bubbling, 15 to 20 minutes.
  • Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
  • Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
  • Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

BUFFALO CHICKEN ENCHILADAS



Buffalo Chicken Enchiladas image

This is not a drill. These buffalo chicken enchiladas-filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce-are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. -Becky Hardin, St. Peters, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 11

3 cups shredded rotisserie chicken
2 cups shredded cheddar cheese, divided
1 can (10 ounces) diced tomatoes and green chiles, drained
1 can (10 ounces) enchilada sauce
1/2 cup Buffalo wing sauce
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
4 ounces reduced-fat cream cheese, cubed
1/2 cup blue cheese salad dressing
10 flour tortillas (8 inches)
1/3 cup crumbled blue cheese
Optional: Chopped tomatoes, sliced celery, shredded lettuce, sliced green onions, minced fresh cilantro and additional cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat., Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. , Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.

Nutrition Facts : Calories 472 calories, Fat 26g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1387mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

BUFFALO & CHICKEN ENCHILADAS



Buffalo & Chicken Enchiladas image

Buffalo is a very lean and delicious alternative to beef. I enjoy it in this yummy and very nutritious version of enchiladas. They are fairly easy to make.

Provided by graniteangel

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 19

1 lb fresh ground buffalo meat
1 tablespoon olive oil
1/2 lb cooked and shredded chicken breast
1 large onion
1 red bell pepper, chopped
1 garlic clove, minced
1 (4 ounce) can diced green chilies
1 (15 ounce) can black beans
1 tablespoon chili powder
1 teaspoon cumin
kosher salt
1/2 teaspoon ground black pepper
2 tablespoons tequila
2 teaspoons fresh lime juice
1 (28 ounce) can red enchilada sauce
1 cup queso fresco, crumbled
1/2 cup cheddar cheese
1 cup monterey jack cheese, shredded
8 large flour tortillas or 8 large corn tortillas

Steps:

  • In a pan brown the buffalo in the oil for about 3-4 minutes. Add onion, bell pepper and garlic. Saute for another 3-4 minutes. Add salt to taste and help "sweat" the onion and pepper.
  • Rinse black beans and add to the mixture.
  • Then add green chilis, chili powder, Tequila, lime juice, cumin and ground pepper. Let simmer for 5 minutes on Med-High or until liquid starts to reduce and dissipate. stir in the shredded chicken. Remove from heat and let set for at least 5 minutes.
  • Fill each tortilla with meat mixture and add a little bit of Queso Fresco and cheddar into each one. Fold into a burrito and place in a baking dish. I usually use two 8x 8x glass dishes. Pour the red enchilada sauce over the top and sprinkle with the Monterey Jack cheese.
  • Bake in a 375F oven for 35 minutes or until the cheese is golden grown and it's completely heated through.
  • Serve with sour cream and salsa on a bed of lettuce. They are fairly big. You may substitute more buffalo for the chicken or use beef for the whole thing. I just like it best with both.

Nutrition Facts : Calories 696.4, Fat 23.1, SaturatedFat 8, Cholesterol 64.2, Sodium 1327.6, Carbohydrate 82.5, Fiber 10.3, Sugar 4.8, Protein 39

BUFFALO CHICKEN ENCHILADAS WITH CREAMY RANCH SAUCE



Buffalo Chicken Enchiladas With Creamy Ranch Sauce image

These enchiladas are so tasty and you can use whatever hotness of buffalo wing sauce that you like. I choose to use a very mild wing sauce from Buffalo Wild Wings.

Provided by tessa83

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

1 (10 ounce) can cream of chicken soup
1 cup sour cream ranch dip, from the refrigerated case
2/3 cup green onion, chopped
3 cups cooked chicken, chopped
3/4 cup buffalo wing sauce
12 (6 inch) tortillas
3 cups cheddar cheese, shredded

Steps:

  • Heat oven to 350. Spray a 13x9 inch glass dish.
  • In a medium bowl mix soup, dip, 1/3 cup onions. In a large bowl mix chicken, and wing sauce until coated.
  • (reserve 1/2 cup shredded cheese for garnish).
  • Spoon 2 TBLS soup mix down center of each shell. Set remaining mix to the side. Then add about 1/4 cup chicken mix down each shell and sprinkle some cheese over the chicken. Fold shell sides over filling and place seam side down in baking dish.
  • Spoon the remaining soup mix over filled shells.
  • Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly.
  • Remove from oven. Sprinkle with remaining 1/2 cup cheese and 1/3 cup onions. Bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 652.3, Fat 32.6, SaturatedFat 15.5, Cholesterol 115.6, Sodium 1248.9, Carbohydrate 48.1, Fiber 2.9, Sugar 2.4, Protein 39.9

More about "buffalo chicken enchiladas recipes"

BUFFALO CHICKEN ENCHILADAS (CREAMY CHICKEN ENCHILADAS)
buffalo-chicken-enchiladas-creamy-chicken-enchiladas image
2016-10-25 Preheat oven to 350F. Spray a 9×13 baking dish with nonstick spray. Set aside. In a large bowl, combine cooked chicken, enchilada sauce, buffalo sauce, rotel tomatoes, and 1 ½ cups cheddar cheese. Set aside. In a …
From thecookierookie.com


BUFFALO CHICKEN ENCHILADAS - HOW SWEET EATS
buffalo-chicken-enchiladas-how-sweet-eats image
2011-08-22 Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside. Add shredded chicken to a bowl with 2 …
From howsweeteats.com


BUFFALO CHICKEN ENCHILADAS - A SAVORY FEAST
buffalo-chicken-enchiladas-a-savory-feast image
Instructions. Preheat the oven to 350. In a bowl, mix together the enchilada sauce and buffalo sauce. Set aside. In another bowl, combine the chicken, cream cheese, 1/2 cup of the buffalo mixture and about 1/2 the package of blue …
From asavoryfeast.com


EASY BUFFALO CHICKEN ENCHILADAS WITH CELERY SALSA
easy-buffalo-chicken-enchiladas-with-celery-salsa image
Step 1. Preheat oven to 375°F. Stir together enchilada sauce, buffalo sauce, and ranch in a medium bowl. Advertisement. Step 2. Stir together chicken, cream cheese, 1 cup of the shredded cheese, and 3/4 cup of the enchilada sauce …
From myrecipes.com


BUFFALO CHICKEN ENCHILADAS | THE RECIPE CRITIC
buffalo-chicken-enchiladas-the-recipe-critic image
2014-10-20 Preheat oven to 350 degrees. Spray a 9x13 with cooking spray and set aside. In a medium saucepan, combine diced tomatoes, tomato sauce, green chilis, and buffalo sauce. Bring to a simmer. Put about ½ cup of the mixture …
From therecipecritic.com


BUFFALO CHICKEN ENCHILADAS WITH CREAMY RANCH SAUCE …
buffalo-chicken-enchiladas-with-creamy-ranch-sauce image
In large bowl, mix chicken and buffalo wing sauce until coated. Spoon 2 Tbsp soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken …
From cdkitchen.com


CREAMY BUFFALO CHICKEN ENCHILADAS — LET'S DISH RECIPES
creamy-buffalo-chicken-enchiladas-lets-dish image
2020-02-28 Preheat oven to 350. Lightly grease a 9x13 inch baking pan. In a large bowl, toss together chicken, enchilada sauce, 1/4 cup Buffalo wing sauce and half of the cheese. Place about 1/4 cup of the chicken mixture in the …
From letsdishrecipes.com


BUFFALO CHICKEN ENCHILADAS RECIPE - SHE WEARS MANY …
buffalo-chicken-enchiladas-recipe-she-wears-many image
2021-09-14 Coat the bottom of a 9x13-inch oven-safe baking dish with about 1/3 cup of the tomato/green chile sauce—just enough to lightly coat bottom. Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is …
From shewearsmanyhats.com


CHEESY BUFFALO CHICKEN ENCHILADAS RECIPE | DINNER IDEAS
2012-01-29 In a medium bowl, mix together the enchilada sauce and the buffalo wing sauce. We use ⅓ cup because we like it spicy, but you can use less to make a mild version. Set aside. In a large bowl, toss together the shredded chicken, diced tomatoes with green chilies, half the green onions, and ½ cup Mexican-blend cheese.
From thenovicechefblog.com


BUFFALO CHICKEN ENCHILADAS - LODGE CAST IRON
Buffalo Sauce. In a medium sauce pan melt butter. Add hot sauce, tomato sauce, and vinegar, and simmer over medium low heat, stirring until combined. Remove from heat and stir in ranch dressing. Enchiladas. Preheat oven to 400° F. In a medium bowl, combine chicken, cream cheese, and hot sauce.
From lodgecastiron.com


BUFFALO CHICKEN ENCHILADAS - NINJA TEST KITCHEN
Method. Step 1. In a medium bowl, mix together cream cheese, 4 ounces of the shredded cheese, and Buffalo sauce. After mixing, fold in diced chicken. Step 2. Pour 1/2 can of enchilada sauce into each basket. Step 3. Lay out 8 tortillas, then divide 4 ounces of the cream cheese between the 8 tortillas (roughly 3 tablespoons for each).
From ninjatestkitchen.com


BUFFALO CHICKEN ENCHILADAS – BAKED IN THE SOUTH
2021-09-14 Buffalo Chicken Enchiladas. Print Ingredients. 1 Deli rotisserie chicken, or 2 cups cooked chicken 8 flour tortillas, 6–8 in 1 10.75-oz can heart-healthy condensed cream of chicken soup 1 cup salsa verde 1 cup Deli Buffalo-style chicken dip 1 cup shredded Monterey Jack cheese Nonstick aluminum foil Instructions. Combine soup and salsa verde; spread 1/2 cup in …
From bakedinthesouth.com


BUFFALO CHICKEN ENCHILADAS - A GOUDA LIFE
Preheat the oven to 350° then spray an approximately 2 1/2 quart casserole dish with cooking spray and set it aside. In a medium bowl blend the softened cream cheese, 2 tablespoons of the ranch dressing, 1/4 cup Buffalo wing sauce and 1 cup of the shredded cheddar cheese then fold in the shredded chicken. In a medium to large bowl whisk the ...
From agoudalife.com


BUFFALO CHICKEN ENCHILADAS - SPICY SOUTHERN KITCHEN
2022-03-14 Instructions. Preheat oven to 350 degrees and grease a 9×13-inch baking dish. In a medium bowl, stir together chicken, taco seasoning, Rotel tomatoes, 1 1/2 cups shredded mexican cheese, 1/3 cup Buffalo sauce, and half the green onions. Set aside. Place tortillas on a microwave-safe plate and cover with a damp paper towel.
From spicysouthernkitchen.com


KETO BUFFALO CHICKEN ENCHILADAS RECIPE - KETOFOCUS
2. Sauce the chicken. In a large skillet, add 1 tablespoon of butter and melt over medium high heat. Add chicken and 1/2 cup buffalo sauce. Simmer until sauce has thickened. STEP. 3. Make it creamy. Remove skillet from heat, stir in lemon juice, sour cream and cream cheese.
From ketofocus.com


BUFFALO CHICKEN ENCHILADAS | TASTY KITCHEN: A HAPPY RECIPE …
Preheat the oven to 375ºF. Bring water in a large sauce pan to a boil. Add the chicken and cook for about 10 minutes or until no longer pink in the middle. Once the chicken is cool enough to handle, shred it using 2 forks. Set aside. Combine the enchilada and buffalo wing sauce. Pour a little (1/2 cup or so) into the bottom of a 9×13 pan that ...
From tastykitchen.com


INSTANT POT BUFFALO CHICKEN ENCHILADAS RECIPE - AN EASY FAMILY …
2018-01-13 Preheat oven to 400 degrees. Add the chicken, 4 oz of cream cheese, 1/2 cup ranch dressing, 1/4 cup hot sauce, chicken broth, salt, pepper, and garlic powder to your Instant Pot. Seal the pot and turn the vent to sealed. Hit the manual button and set timer to 15 minutes.
From princesspinkygirl.com


BUFFALO CHICKEN ENCHILADAS - THE COUNTRY COOK
2022-04-10 Instructions. Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray, set aside. In a medium-sized bowl, mix the chicken with the buffalo sauce and sour cream. Place about ¼ cup of the chicken mixture on the bottom third of a tortilla.
From thecountrycook.net


BUFFALO CHICKEN ENCHILADAS | CABOT CREAMERY
PREHEAT the oven to 400°F. Butter a 9-by-13-inch baking dish. MIX the chicken, cream cheese, 1 cup of the Cheddar, ⅓ cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining ⅔ cup hot sauce and 3 tablespoons water in a medium bowl. MICROWAVE the tortillas in ...
From cabotcheese.coop


BUFFALO CHICKEN ENCHILADAS - LOVIN' FROM THE OVEN
2014-08-07 Ingredients. 2-3 large chicken breasts, cooked and shredded 14 oz can of red enchilada sauce 1/2 cup Frank's buffalo wing sauce 3 chopped green onions, divided
From lovintheoven.com


BUFFALO CHICKEN ENCHILADAS - MINCE REPUBLIC
2018-08-02 Put tortillas on a plate and top with a wet paper towel. Microwave for 30 seconds. In a sauce pan over medium low heat, add in remaining 1/4 cup chicken broth, whisk in sour cream and cream cheese until well combined and creating a sauce. Add salt and pepper to taste plus Chile lime seasoning.
From mincerepublic.com


BUFFALO CHICKEN ENCHILADA CASSEROLE - HOT ROD'S RECIPES
2019-11-25 Reserve ⅓ cup of sauce. Add chicken, stir to combine. Keep warm over low heat. Warm corn tortillas in the microwave for up to 30 to45 seconds to soften up. Fill each tortilla with about ¼ cup of the chicken mixture, gently roll tortilla to …
From hotrodsrecipes.com


BUFFALO CHICKEN ENCHILADAS - EAT WHEAT
Preheat oven to 350°F and grease a 13×9-inch baking dish. In a large bowl, combine the shredded chicken, cream cheese, green onions and ¼ cup of the buffalo sauce. Divide between 6-8 tortillas, roll up tightly and set aside. In a saucepan, melt the butter over medium heat.
From eatwheat.org


BUFFALO CHICKEN ENCHILADAS - SWEET CS DESIGNS
2021-10-13 Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray, set aside. In a medium bowl, mix the chicken with the ½ cup buffalo sauce and ¼ cup sour cream. Place a quarter-cup of the chicken mixture on the bottom third of a tortilla and roll.
From sweetcsdesigns.com


BUFFALO CHICKEN ENCHILADA CASSEROLE RECIPE FROM OLD EL PASO - OLD …
Add the chicken, enchilada sauce (reserving 1/4 cup for later), buffalo sauce, tomatoes with green chilies, salt and pepper. Simmer for a few minutes just until heated through. Pour the reserved 1/4 cup of enchilada sauce in the bottom of a 9x13-inch baking pan. Lay two flour tortillas over it, overlapping each other at the center. Spread 1/3 ...
From oldelpaso.com


BUFFALO CHICKEN ENCHILADAS | SWEET BABY RAY’S
Directions. Preheat oven to 375F. In a large skillet, heat the olive oil on low-medium heat. Add sliced onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in Buffalo sauce until combined. Add shredded chicken to onions with BBQ seasoning ...
From sweetbabyrays.com


EASY ENCHILADA RECIPE (BUFFALO STYLE) FOR PANTRY STAPLES | COTTER …
2020-05-07 Preheat the oven to 400 degrees F. Grease or oil a medium casserole dish. Place cooked protein of choice (8 ounces) in a large mixing bowl. Add the cream cheese/yogurt, 1 cup of shredded cheese, 1/3 cup of buffalo sauce, white parts of the scallion, jalapeno (optional), paprika, and cumin in a large bowl.
From cottercrunch.com


BUFFALO CHICKEN ENCHILADAS - KITCHEN DIVAS
2021-07-20 In a medium bowl, mix the chicken with the Buffalo sauce and sour cream. Stir until blended. Place about ¼th cup of the chicken mixture on the bottom of ⅓rd of a tortilla. Roll the tortilla around the filling and place it seam-side down into the baking dish. Repeat with the remaining filling and tortillas.
From kitchendivas.com


BUFFALO CHICKEN ENCHILADAS - THE SPIFFY COOKIE
2015-11-09 Preheat oven to 475 degrees F. Line a baking sheet with foil and spread out chicken evenly. Cook for 16 minutes, flipping halfway through. Remove from oven, allow to cool slightly, and chop into bite-sized pieces. Set aside. Turn oven to 325 degrees F. Spray a 9×13 dish with cooking spray and set aside.
From thespiffycookie.com


BUFFALO CHICKEN ENCHILADA DIP FOR A SUPER BOWL 2022 SNACK: TRY THE …
2022-02-09 Instructions: Preheat oven to 350 °F. Pour olive oil into a cast iron skillet and heat over medium. Add the poblano and sauté until softened, about 5 …
From foxnews.com


CROCK POT BUFFALO CHICKEN ENCHILADA CASSEROLE - EASY CROCK POT …
2019-07-15 Place chicken, enchilada sauce, buffalo sauce, ranch dressing, and diced tomatoes with green chilies in the crock pot. Cook on low for 8 hours or high for 4 hours. Shred the chicken. Stir in the corn tortillas. Top with the Monterey jack cheese. Cover and cook until cheese is melted.
From eatingonadime.com


BUFFALO CHICKEN ENCHILADAS - SIMPLE JOY
2019-10-09 Spray a 9 by 13 inch baking dish with cooking spray and set aside. In a medium bowl, mix together the chicken, chiles, 1/4 cup buffalo sauce, bleu cheese (if using) and 3/4 a cup of the cheese. Melt butter in a medium saucepan over medium low heat; stir in flour to make a roux, stirring and cooking the mixture until bubbly.
From simplejoy.com


BUFFALO CHICKEN ENCHILADAS WITH RANCH - CILANTRO PARSLEY
2021-07-27 How to make Buffalo Chicken Enchiladas with Ranch. Heat oven to 350°F. Spray a 13x9 inch glass dish. In a large bowl, add the shredded chicken, half the buffalo sauce, and half the ranch. Mix well. Add 1 tablespoon of olive oil on a skillet on medium heat and wait until the oil is hot. Fry tortilla on both sides, about 2 minutes on each side ...
From cilantroparsley.com


HOW TO MAKE BUFFALO CHICKEN ENCHILADAS - THEKITTCHEN.COM
Instructions. Prepare the poblano cream sauce, and heat your oven to 350 degrees. Heat the olive oil in a large skillet over medium heat. Then add the onions, season with salt and pepper, and cook until translucent. Next, add the chicken broth and the shredded chicken to the skillet with the onions and heat to a simmer.
From thekittchen.com


BUFFALO CHICKEN ENCHILADAS – HAK'S FOOD OFFICIAL STORE
2022-05-03 Ingredients Chef Hak's Buffalo Sauce 3 cups shredded rotisserie chicken 7 oz of sour cream or greek yogurt as an alternative 3 cups shredded cheddar cheese Green onions Corn tortillas 1 tsp salt 1 tsp pepper 1 tsp cumin 1 tsp garlic powder Instructions Preheat oven to 400 degrees In a large bowl, mix sour cream, shredd
From haks.com


INSTANT POT BUFFALO CHICKEN ENCHILADAS - OLD HOUSE TO NEW HOME
2018-03-12 Preheat oven to 400 degrees. Add the chicken, 4 oz of cream cheese, 1/2 cup ranch dressing, 1/4 cup hot sauce, chicken broth, salt, pepper, and garlic powder to your Instant Pot. Seal the pot and turn the vent to sealed. Hit the manual button and set timer to 15 minutes. While chicken cooks, add remaining cream cheese, hot sauce, and ranch ...
From oldhousetonewhome.net


BUFFALO CHICKEN ENCHILADA RECIPE FOR PARTIES AND GAME DAY - FOODAL
2018-08-12 Preheat oven to 375˚F. Place tomato sauce, tomato paste, Frank’s Red Hot Sauce, water, chili powder, and cumin in a medium saucepan over medium-high heat. Stir well to combine, and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat.
From foodal.com


Related Search