Description
These Buffalo Chicken Enchiladas combine the spicy tang of buffalo sauce with creamy ranch and melted cheeses for a flavorful and comforting twist on classic enchiladas. Shredded rotisserie chicken mixed with cream cheese and a ranch seasoning blend is rolled in large flour tortillas, smothered in buffalo sauce, and baked to bubbly perfection. Garnished with ranch dressing and green onions, they make a perfect party dish or family dinner packed with bold flavors.
Ingredients
Scale
Chicken Mixture
- 3 cups (420 g) rotisserie chicken, shredded
- ¼ cup buffalo sauce (from 1 bottle, see below)
- 4 ounces (½ package) cream cheese, softened
- 3 tablespoons dry ranch seasoning mix
- ½ cup (56.5 g) Monterey Jack cheese, shredded
- ½ cup (56.5 g) sharp cheddar cheese, shredded
Assembly & Baking
- 1 bottle (23 ounces) buffalo sauce, divided (about 3 cups homemade)*
- 8 large flour tortillas
- Remaining ½ cup (56.5 g) Monterey Jack cheese, shredded
- Remaining ½ cup (56.5 g) sharp cheddar cheese, shredded
Garnish
- Ranch dressing
- Green onions, chopped
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to preheat while you prepare the enchiladas.
- Make the chicken filling. In a large bowl, mix shredded rotisserie chicken with ¼ cup buffalo sauce, softened cream cheese, dry ranch seasoning, and half of the shredded Monterey Jack and sharp cheddar cheeses. Stir until all ingredients are combined evenly.
- Prepare the baking dish. Pour 1 cup of buffalo sauce into the bottom of a 9×13-inch baking dish and spread it evenly to create a flavorful base for the enchiladas to bake in.
- Assemble the enchiladas. Place about ½ cup of the chicken mixture in the center of each large flour tortilla. Roll the tortilla tightly around the filling, folding in the sides as you go, to form a sealed roll. Place each rolled tortilla seam-side down in the prepared baking dish. Repeat until all chicken mixture and tortillas are used.
- Add remaining sauce and cheese. Drizzle the remaining buffalo sauce evenly over the top of the rolled enchiladas. Then sprinkle the remaining shredded Monterey Jack and sharp cheddar cheeses over the top.
- Bake. Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is melted, hot, and bubbly. If desired, broil the enchiladas for an additional 2-3 minutes to brown the cheese lightly for extra color and texture.
- Garnish and serve. Remove the enchiladas from the oven and drizzle with ranch dressing. Sprinkle chopped green onions over the top for freshness and extra flavor. Serve warm and enjoy.
Notes
- If you prefer less spicy heat, reduce the amount of buffalo sauce used by half.
- The rotisserie chicken makes this recipe quick and easy, but you can substitute with cooked shredded chicken breast if preferred.
- For a crispier cheese topping, finish under the broiler briefly as suggested.
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
