This quick and easy Buffalo Chicken Enchiladas recipe is a flavorful twist on classic chicken enchiladas! Filled with shredded chicken, buffalo sauce, and cheese and baked to perfection. Ready in 30 minutes!
Do you love buffalo chicken as much as I do? I love it in Buffalo Chicken Dip, Crispy Baked Buffalo Chicken Wings, Buffalo Chicken Lasagna, and my Buffalo Chicken Potstickers are always a favorite! Now add these enchiladas to your list of must-make recipes for the buffalo chicken lover! I think they’ll love it as much as I do!
If you love the tangy spiciness of buffalo chicken and the delicious flavor of enchiladas, then this is definitely one recipe that you’ll want to make soon – and often! Even though these enchiladas come together for a quick 30-minute meal, they also make a great make-ahead recipe!
Table of Contents
How to Make Buffalo Chicken Enchiladas Recipe
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Shredded Chicken – I love to keep cooked and shredded chicken ready for quick and easy meal prep recipes throughout the week (like in this recipe). You can also cook it specifically for using in this recipe just add the time to cook the chicken to the total cooking time.
- Stone House Seasoning – my go-to favorite seasoning blend. It is named Stone House Seasoning since it is my family’s favorite blend that we use on just about everything throughout the day. A blend of salt, pepper, and garlic, we keep a large batch of it by the stove and a shaker on the table! Can you tell we love it? 😉
- Enchilada sauce – I use my homemade enchilada sauce that tastes incredible! It only takes a minute to blend in the blender and keeps up to a week in the refrigerator or 3 months in the freezer. You can also substitute with your favorite store-bought sauce.
- Buffalo sauce – I also make my own buffalo sauce. Made with butter, hot sauce, vinegar, and seasonings it comes together in about 6 minutes and tastes amazing! It stores for up to a month in the refrigerator, so it makes a great condiment to keep on hand!
- Diced tomatoes with green chilis – I use a can of drained diced tomatoes with green chilis in this recipe. You can substitute with drained Rotel in equal amounts or your own garden-fresh tomatoes and peppers.
- Tortillas – you can use your favorite tortillas. If you use corn tortillas, be sure to heat them first before filling or they tend to tear.
- Monterey Jack cheese – I love to use Monterey Jack cheese in this recipe. It is mild and soft and doesn’t compete with the other flavors in the enchiladas. You can substitute it with mozzarella, provolone, or Colby if you prefer.
- Optional ingredients: green onions and blue cheese
- Prep. Preheat the oven. Lightly coat a baking dish with olive oil. Add a little of the enchilada sauce in the bottom of the baking dish and set aside.
- Make the buffalo chicken filling. Add the shredded chicken, Stone House Seasoning, some enchilada sauce, as well as buffalo sauce, and diced tomatoes with chilis to a mixing bowl and stir to combine.
- Assemble the enchiladas. Spoon some of the chicken mixture into a tortilla and top with a little bit of the cheese. Fold the tortilla over the chicken and cheese, then place the enchilada seam side down onto the enchilada sauce in the baking dish. I repeat until all of the chicken mixture has been used. Top the enchiladas with the remaining enchilada sauce and the buffalo sauce and the remainder of the cheese.
- Bake and serve. Place into the preheated oven and bake until heated throughout and the cheese has melted about 20 minutes. Remove from the oven and allow to rest for about 5 minutes for easier serving. Top with sliced green onions and blue cheese crumbles, if using.
To make ahead. Assemble the chicken enchiladas without baking. Cover tightly and store in the refrigerator for up to 3 days. To bake, remove from the refrigerator as the oven preheats. Bake as directed. Additional baking time may be needed when baking after being refrigerated.
To freeze. Assemble the chicken enchiladas without baking in a freezer-safe baking dish. Cover with freezer-safe wrap topped with foil and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and remove from the refrigerator as the oven preheats. Bake as directed. Additional baking time may be needed with baking after being frozen and thawed.
Frequently Asked Questions
Yes! You can use store-bought or homemade rotisserie chicken in this buffalo chicken enchiladas recipe.
You can use your favorite cheese in this recipe. I recommend using a milder flavored cheese similar to Monterey Jack, like mozzarella, Colby, or provolone. The flavors of Cheddar, Swiss, and Gouda may overpower the flavors of the enchiladas.
Yes! This recipe makes a wonderful meal prep meal. See my instructions in the post and the recipe card notes for the full make-ahead and freezer instructions.
Here is my Buffalo Chicken Enchiladas Recipe. I hope you love it as much as we do!
Buffalo Chicken Enchiladas Recipe
- 2 chicken breasts, cooked and shredded
- 1 teaspoon Stone House Seasoning
- 1 cup enchilada sauce, divided
- 1 cup buffalo sauce, divided
- 1 (10-ounce) can diced tomatoes with green chiles, drained
- 10-12 tortillas
- 1 1/2 cups grated monterey jack cheese, shredded
- 4 green onions, sliced (optional)
- blue cheese, (Optional)
- Preheat the oven to 350º F. Spray a 9×13 baking dish with nonstick cooking spray and pour 1/4 cup of enchilada sauce into the bottom of the baking dish and set aside.
- Add the chicken, Stone House Seasoning, 1/2 cup of enchilada sauce, 1/2 cup of buffalo sauce, and diced tomatoes with green chilis to a medium bowl. Stir until well combined.
- Spoon about 2 tablespoons to 1/4 cup chicken mixture into the center of each flour tortilla. Top with about 2 tablespoons grated cheese and fold two ends of tortilla over the filled center. Place the tortilla seam side down into the baking dish. Repeat until all tortillas have been filled.
- Pour remaining enchilada sauce and buffalo sauce over the assembled tortillas. Top with grated cheese. Place in oven and bake for about 20 minutes, until cheese has melted thoroughly and has become bubbly.
- Garnish with sliced green onions and crumbled blue cheese, if desired.
Make Ahead and Freezer Instructions:To make ahead. Assemble the chicken enchiladas without baking. Cover tightly and store in the refrigerator for up to 3 days. To bake, remove from the refrigerator as the oven preheats. Bake as directed. Additional baking time may be needed when baking after being refrigerated. To freeze. Assemble the chicken enchiladas without baking in a freezer-safe baking dish. Cover with freezer-safe wrap topped with foil and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and remove from the refrigerator as the oven preheats. Bake as directed. Additional baking time may be needed with baking after being frozen and thawed.
Nutrition information is automatically calculated, so should only be used as an approximation.