Description
These Buffalo Chicken Enchiladas combine two comfort food favorites in one incredible dish – all the spicy, tangy goodness of buffalo wings wrapped up in cheesy enchilada form.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (or 4 cups shredded rotisserie chicken)
- 3/4 cup buffalo sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 8–10 flour tortillas (8-inch size)
- 2 cups shredded Mexican cheese blend, divided
- 1/2 cup blue cheese crumbles (optional)
- 1/3 cup chopped green onions, plus more for garnish
- 1 cup sour cream
- 1/2 cup ranch dressing
- 1/4 cup buffalo sauce
- 1/4 cup milk
- Chopped fresh cilantro for garnish
- Diced avocado for garnish
- Lime wedges for serving
Instructions
- Cook chicken by simmering in water until internal temperature reaches 165°F, then shred with two forks. Alternatively, shred rotisserie chicken.
- Mix shredded chicken with buffalo sauce, melted butter, garlic powder, onion powder, and salt in a large bowl. Let sit for 5-10 minutes to absorb flavors.
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Make sauce by whisking together sour cream, ranch dressing, buffalo sauce, and milk until smooth. Reserve 1/4 cup for serving.
- Warm tortillas by briefly heating them to make them pliable.
- Assemble enchiladas by placing about 1/3 cup chicken mixture down the center of each tortilla, top with cheese, roll up and place seam-side down in baking dish.
- Pour remaining sauce over enchiladas and sprinkle with remaining cheese and half the green onions.
- Cover with foil and bake for 20 minutes, then uncover and bake 10-15 minutes more until bubbly and golden.
- Let rest 5 minutes before serving. Garnish with remaining green onions, cilantro, avocado, and serve with lime wedges.