Can I make these enchiladas less spicy?

Absolutely! Use a mild buffalo sauce or reduce the amount by half, replacing the rest with tomato sauce or ranch dressing. You can also serve extra ranch or sour cream on the side for dipping.

What can I use instead of rotisserie chicken?

Any cooked, shredded chicken works great. You can quickly poach chicken breasts, use leftover grilled chicken, or even canned chicken in a pinch. For each pound of raw chicken, you'll get about 3 cups of shredded meat after cooking.

Can I make these ahead of time?

Yes! Assemble the enchiladas up to 24 hours in advance, cover with plastic wrap, and refrigerate. When ready to bake, let them sit at room temperature for 30 minutes, then bake as directed, possibly adding 5-10 minutes to the baking time.

What's the best way to shred a rotisserie chicken?

Remove the chicken from the bones while it's still warm for easiest shredding. Use two forks to pull the meat apart, or for a quicker method, place warm chicken pieces in a stand mixer with the paddle attachment and mix on low speed for about 30 seconds.

Buffalo Chicken Enchiladas Recipe

These Buffalo Chicken Enchiladas transform the beloved wing flavor into a satisfying, easy-to-make dinner that’s guaranteed to become a family favorite. With spicy buffalo sauce, creamy cheese, and tender rotisserie chicken all wrapped in soft flour tortillas, this dish delivers big flavor with minimal effort. Perfect for busy weeknights when you want something delicious without spending hours in the kitchen!

Why You’ll Love This Recipe

Quick Assembly: Using pre-cooked rotisserie chicken means you can have these enchiladas in the oven in just 15 minutes.
Bold Flavors: The combination of tangy buffalo sauce, creamy ranch, and melty cheese creates an irresistible flavor profile that buffalo wing lovers will crave.
Crowd-Pleaser: These enchiladas are perfect for family dinners, game day gatherings, or whenever you need a dish that will impress without complicated techniques.
Versatile: Easy to adjust the heat level by choosing milder or spicier buffalo sauce to suit your taste preferences.

Ingredients You’ll Need

Rotisserie chicken: The ultimate time-saver that adds tender, pre-cooked protein with minimal effort. You could also use leftover grilled chicken in a pinch.
Buffalo sauce: The star ingredient that delivers that classic spicy, tangy flavor. Choose your favorite brand or make your own to control the heat level.
Cream cheese: Creates a creamy, rich texture that balances the heat from the buffalo sauce. Make sure it’s softened for easy mixing.
Ranch seasoning mix: Adds that distinctive herby, tangy flavor that pairs perfectly with buffalo sauce. It’s the secret ingredient that makes these enchiladas special.
Monterey Jack cheese: Provides a mild, creamy meltiness that holds everything together. Perfect for that Instagram-worthy cheese pull.
Sharp cheddar cheese: Adds a tangy depth of flavor that complements the spiciness of the buffalo sauce.
Flour tortillas: The perfect vessel for holding all the delicious filling. Use large ones for easier rolling.
Ranch dressing: A cooling drizzle on top balances the heat and adds visual appeal. The perfect finishing touch!
Green onions: Adds a fresh, mild onion flavor and a pop of color that makes the dish look restaurant-worthy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice Level Adjustments

Not everyone has the same heat tolerance, so feel free to use mild buffalo sauce or cut it with some regular tomato sauce if you prefer a gentler kick. Conversely, hot sauce enthusiasts can add diced jalapeños or a few dashes of extra-hot sauce to the filling.

Protein Swaps

While rotisserie chicken is convenient, you can substitute shredded turkey, grilled chicken breast, or even pulled pork. For a vegetarian version, try roasted cauliflower or a mix of black beans and corn.

Cheese Variations

Don’t have Monterey Jack and cheddar on hand? Pepper Jack adds an extra kick, while a Mexican cheese blend works beautifully too. Blue cheese crumbles make a delicious alternative for buffalo purists.

Healthier Options

Make a lighter version using low-fat cream cheese, reduced-fat cheese, and whole wheat or low-carb tortillas. You can also add extra vegetables like diced bell peppers or spinach to the filling.

How to Make Buffalo Chicken Enchiladas

Step 1: Prepare the Filling

Preheat your oven to 350°F. In a large bowl, combine the shredded rotisserie chicken, ¼ cup buffalo sauce, softened cream cheese, ranch seasoning mix, and half of each cheese. Mix everything thoroughly until well incorporated. The mixture should be creamy, well-seasoned, and hold together nicely.

Step 2: Prepare the Baking Dish

Pour 1 cup of buffalo sauce into the bottom of a 9×13-inch baking dish, spreading it evenly. This sauce layer prevents sticking and adds flavor to the bottom of the enchiladas.

Step 3: Roll the Enchiladas

Take a flour tortilla and place about ½ cup of the chicken mixture in the center. Roll it up tightly, tucking in the sides as you go, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.

Step 4: Add Sauce and Cheese

Pour the remaining buffalo sauce evenly over the rolled enchiladas, making sure to coat them completely. Sprinkle the remaining Monterey Jack and cheddar cheese over the top, covering the enchiladas generously.

Step 5: Bake to Perfection

Bake the enchiladas for 25-30 minutes until the cheese is completely melted and bubbly, and the edges of the tortillas turn slightly golden. For an extra-golden top, broil for 2-3 minutes at the end of cooking (but watch carefully to prevent burning).

Step 6: Garnish and Serve

Remove from the oven and let them rest for about 5 minutes. Drizzle with ranch dressing and sprinkle with chopped green onions before serving. This cooling finish balances the heat perfectly.

Pro Tips for Making the Recipe

Warm the tortillas briefly in the microwave or on a dry skillet before rolling to make them more pliable and prevent cracking.
Don’t overfill the enchiladas or they’ll be difficult to roll and might burst during baking.
Line up all your ingredients assembly-line style before you start rolling to make the process quicker and neater.
For extra flavor, mix a bit of ranch dressing directly into the filling along with the ranch seasoning.
Adjust the buffalo sauce to your preference. The recipe as written delivers a solid buffalo kick, but you can easily reduce it by half for a milder version.

How to Serve

Perfect Pairings

These enchiladas are fantastic when served with a cool, crisp side salad dressed with ranch or blue cheese dressing. They also pair wonderfully with Mexican-style rice, refried beans, or corn on the cob.

Garnish Options

Beyond the ranch drizzle and green onions, consider adding diced avocado, a dollop of sour cream, crumbled blue cheese, or fresh cilantro as additional garnishes.

Drink Suggestions

Cool the heat with an ice-cold beer or margarita. For a non-alcoholic option, try a sweet iced tea or limeade to balance the spiciness.

Make Ahead and Storage

Storing Leftovers

Keep leftover enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve overnight, making these possibly even better the next day!

Freezing

These enchiladas freeze beautifully. Prepare them up to the point before baking, cover tightly with foil and freeze for up to 3 months. Alternatively, freeze individual portions of fully cooked enchiladas for quick lunches.

Reheating

For best results, reheat refrigerated enchiladas in a 325°F oven for about 20 minutes until heated through. Microwave individual portions for 2-3 minutes, though the tortillas won’t be quite as crisp. If reheating from frozen, add an extra 15-20 minutes to the baking time.

FAQs

Can I make these enchiladas less spicy?

Absolutely! Use a mild buffalo sauce or reduce the amount by half, replacing the rest with tomato sauce or ranch dressing. You can also serve extra ranch or sour cream on the side for dipping.
What can I use instead of rotisserie chicken?

Any cooked, shredded chicken works great. You can quickly poach chicken breasts, use leftover grilled chicken, or even canned chicken in a pinch. For each pound of raw chicken, you’ll get about 3 cups of shredded meat after cooking.
Can I make these ahead of time?

Yes! Assemble the enchiladas up to 24 hours in advance, cover with plastic wrap, and refrigerate. When ready to bake, let them sit at room temperature for 30 minutes, then bake as directed, possibly adding 5-10 minutes to the baking time.
What’s the best way to shred a rotisserie chicken?

Remove the chicken from the bones while it’s still warm for easiest shredding. Use two forks to pull the meat apart, or for a quicker method, place warm chicken pieces in a stand mixer with the paddle attachment and mix on low speed for about 30 seconds.

Final Thoughts

These Buffalo Chicken Enchiladas bring together two beloved flavor profiles in one fantastic dish. They’re perfect for those nights when you want something special without spending hours in the kitchen. The combination of spicy buffalo sauce, creamy filling, and melty cheese is utterly satisfying, while the quick preparation makes this recipe a practical addition to your regular dinner rotation. Give them a try the next time you’re craving buffalo wings but want something more substantial – I promise you won’t be disappointed!