These buffalo chicken enchiladas are the creamiest, triple cheesy blend of fiery flavors, packed with shredded chicken, a zesty buffalo sauce, and lots of tortillas, all baked to perfection. Each bite delivers a punch of flavor that’s downright addictive.
Spice Up Your Dinner Routine
These enchiladas are a powerhouse when it comes to flavor. And while these buffalo enchiladas make the perfect weeknight meal, they are also game day-approved!
Related: Buffalo Chicken Dip
It’s the chorus of cheeses (for me) that makes this pan of deliciousness so tasty and unique —all while snugly wrapped in corn tortillas and baked to golden perfection. Each bite is a touchdown of taste that’s as addictive as your favorite team’s winning streak.
Related: Buffalo Chicken Meatballs
Why You’ll Love This Recipe
- Game Day Perfection: These enchiladas are the MVP of any game day spread. Cheesy and spicy—perfect for cheering on your team without missing a moment of the action. Who are you cheering for this season?
- Flavor Explosion: The marriage of Frank’s Buffalo Wing Sauce, creamy ricotta, and the bold kick of blue cheese creates a flavor ka-pow that you’re going to really enjoy. I find I eat one too many of these enchiladas every time I make them.
- Easy Crowd-Pleaser: Are you hosting a crowd? These enchiladas are the answer. Simple to make, easy to share, and guaranteed to disappear faster than the last-minute Hail Mary pass. Feel free to double and triple the recipe, making several pans to feed a whole group.
- Weeknight Dinner: There doesn’t need to be a game on to enjoy a pan of these enchiladas. They make great leftovers too. Take to the office for the best lunch at your desk.
Related: Buffalo Chicken Mac and Cheese
Unleashing the Flavors
Ingredients and Why They’re Important
- Frank’s Buffalo Wing Sauce: Adds the signature tangy and spicy buffalo flavor, giving the dish its fiery kick.
- Corn Tortillas: The sturdy yet soft vessel that holds the filling together.
- Whole Milk Ricotta Cheese: Adds creaminess to the filling, while balancing the heat from the buffalo sauce.
- Rotisserie Chicken: Tender, flavorful, and a time-saving hero—shredded rotisserie chicken adds the protein element.
- Monterey Jack Cheese: Melts into gooey perfection, creating that irresistible cheesy pull with every forkful.
- Blue Cheese: Brings a bold and distinctive flavor, the best pairing for wing sauce.
- Celery (for that extra crunch): Freshness and crunch, offering a textural contrast to the creamy filling.
- Sour Cream (because why not?): A cool and tangy finish that complements the heat of the buffalo sauce.
The Winning Touches
Topping your enchiladas with freshly chopped celery for a crunch that rivals the stadium nachos. Drizzle on a swirl of sour cream to cool down the heat and add a winning touch.
How to Make Buffalo Chicken Enchiladas
Full recipe can be found at the end of this post, this is just a condensed version.
- Preheat oven.
- Prep baking pan with buffalo sauce.
- Coat tortillas in buffalo sauce.
- Layer with ricotta, chicken, Monterey Jack, and blue cheese.
- Roll and place in pan, seam down.
- Sprinkle with remaining Monterey Jack cheese.
- Drizzle more buffalo sauce on top.
- Bake until cheese is melted and enchiladas are warmed through.
- Top with celery and a dollop of sour cream.
- Buffalo Chicken Nachos: Transform the recipe into loaded nachos for a different game day experience. Just layer the ingredients on tortilla chips and bake until bubbly.
- Traeger Enchiladas: Take the party outdoors by making these enchiladas on your Traeger for a smoky twist. Use mesquite or hickory pellets for the best smoky, infused flavor.
- Vegetarian Twist: Swap the chicken for roasted veggies like bell peppers, zucchini, and corn for a tasty veggie version.
- Double Cheese: Skip the blue cheese and double up on Monterey Jack if you’re not a fan of the bold blue cheese flavor.
Can I make this recipe ahead of time? Absolutely! Prepare the enchiladas up to a day in advance, refrigerate, and bake when ready to serve. This will increase the bake time if you start them cold. Cover with foil for the first twenty minutes in the oven.
Can I freeze the enchiladas? Yes, you can freeze them before baking. Just be sure to thaw them overnight in the refrigerator before popping them into the oven.
What sides pair well with these enchiladas? Try this delicious salad to balance the richness of the dish.
How many enchiladas per person? Plan for at least 2-3 enchiladas per person, especially if you’re serving these during a game. They’ll disappear fast.
More Enchilada Recipes
Rolling Up Happiness
When you decide to spice up your life with these buffalo chicken enchiladas, don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM. I want to see your cheesy triumphs.
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Buffalo Chicken Enchiladas
Buffalo Chicken Enchilada Ingredients:
- 2 (12 oz.) bottles Frank's buffalo wing sauce, divided (you will have some leftover)
- 12 corn tortillas (taco size) make homemade corn tortillas
- 1 (8 oz.) tub whole milk ricotta cheese
- 1 (3-3-1/2) lbs. rotisserie chicken, shredded*
- 1 lbs. Monterey Jack cheese, shredded, divided (make sure to shred it yourself)
- 8 oz. crumbled blue cheese
- 4 stalks celery, chopped
- sour cream for garnish (optional)
How to Make Buffalo Chicken Enchiladas:
- Preheat oven to 375 degrees F.
- Prepare a 9 x 13 baking pan by pouring a thin layer of buffalo sauce on the bottom.2 (12 oz.) bottles Frank's buffalo wing sauce, divided
- In a flat, shallow, pour in enough Buffalo sauce to be able to coat all 12 of your tortillas. Dip each tortilla into buffalo sauce, completely coating each side.12 corn tortillas (taco size)
- Fill each tortilla with a portion of ricotta cheese, then chicken, then Monterey Jack and blue cheese. Roll up the tortilla and place seam down in the pan.1 (8 oz.) tub whole milk ricotta cheese, 1 (3-3-1/2) lbs. rotisserie chicken, shredded*, 1 lbs. Monterey Jack cheese, shredded, divided (make sure to shred it yourself), 8 oz. crumbled blue cheese
- Sprinkle enchiladas with remaining Monterey Jack cheese. Drizzle more buffalo sauce on top of cheese (make the top as saucy as you prefer). Place in oven and bake for 20-30 minutes, until all cheese is melted and enchiladas are warmed through.
- Top with celery and a dollop of sour cream.4 stalks celery, chopped, sour cream for garnish (optional)
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