The Best Buffalo Chicken Enchiladas Recipes

EASY BUFFALO CHICKEN ENCHILADAS RECIPE

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.

SPICY BUFFALO CHICKEN ENCHILADAS

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

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.

BUFFALO CHICKEN ENCHILADAS

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.