Description
Delicious buffalo chicken enchiladas loaded with shredded chicken, smothered in a creamy buffalo enchilada sauce, and topped with melted Monterey Jack or Cheddar cheese. Perfectly baked and served with optional blue cheese dressing and fresh toppings for a bold, flavorful meal.
Ingredients
Units
Scale
Filling and Sauce
- 2 cups shredded chicken, rotisserie preferred
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 4 ounces canned diced green chiles
- 1 cup buffalo sauce
- 4 ounces cream cheese
Enchiladas
- 8-10 (6 inch) tortillas
- 2 cups Monterey Jack or Cheddar cheese, shredded
Optional Toppings
- Blue cheese dressing
- Green onions, chopped
- Cilantro, chopped
- Blue cheese crumbles
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13 inch baking dish with cooking spray and set it aside for the enchiladas.
- Make the Sauce Base: In a medium saucepan, combine the canned diced tomatoes, canned tomato sauce, diced green chiles, and buffalo sauce. Bring this mixture to a gentle simmer over medium heat. Pour about 1/2 cup of this sauce into the bottom of the prepared baking dish to coat it evenly. Reserve 2/3 cup of sauce for topping later, and set that aside.
- Add Cream Cheese and Chicken: To the remaining sauce in the saucepan, add the cream cheese. Reduce heat to low and stir continuously until the cream cheese is completely melted and incorporated into the sauce. Stir in the shredded chicken until well combined.
- Assemble the Enchiladas: Take each tortilla and place about 1/4 cup of the chicken mixture off-center. Roll the tortilla tightly and place it seam-side down in the baking dish. Continue with the remaining tortillas and filling until the dish is full.
- Top and Bake: Pour the reserved 2/3 cup of sauce evenly over the rolled enchiladas. Sprinkle the shredded Monterey Jack or Cheddar cheese evenly on top. Bake the enchiladas uncovered for 15-20 minutes until the cheese is melted and bubbling.
- Serve: Remove from the oven and let cool slightly. Serve with optional toppings such as blue cheese dressing, chopped green onions, cilantro, or blue cheese crumbles to add extra flavor and freshness.
Notes
- Rotisserie chicken is a great shortcut but cooked shredded chicken breast can be used as well.
- Use mild buffalo sauce for less heat or hot buffalo sauce if you prefer extra spice.
- For a gluten-free version, substitute corn tortillas certified gluten-free.
- If you like a creamier sauce, add an extra ounce of cream cheese.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
