Buffalo Chicken Enchiladas

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. This enchilada dinner is perfect for game day at home or for tailgating. They also make a great weeknight dinner.

Course Main Course

Cuisine American

Keyword Buffalo Chicken Enchiladas

Prep Time 20

Cook Time 30

Total Time 50

Servings enchiladas

Calories 453kcal

Author Cathy Pollak

Equipment

Ingredients

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)

Instructions

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)

Notes

*For this recipe I will shred a 3-3-1/2 lbs. rotisserie chicken, white and dark meat. This is usually the size found at the grocery store. A Costco rotisserie chicken is much larger so you would not use the whole chicken. You can also prepare your own scratch for this recipe and use whatever blend of white and dark meat you prefer.

For optimal outcomes when preparing this, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes that are not presented here, such how to make this dairy-free, gluten free, vegan and ideas for healthy ingredient substitutions or variations, dependent on the recipe.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition