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

Description

Buffalo Chicken Enchiladas combine juicy rotisserie chicken, creamy cheese, and the bold, spicy flavor of buffalo sauce, all wrapped in soft flour tortillas and baked to perfection. Finished with a drizzle of ranch and fresh green onions, this recipe offers a mouthwatering twist on classic enchiladas—ideal for weeknight dinners or game day gatherings.

Ingredients

Units Scale

Main Ingredients

- 3 cups (420 g) rotisserie chicken, shredded
- 1 bottle (23 ounces) buffalo sauce, divided (about 3 cups homemade)
- 4 ounces (1/2 package) cream cheese, softened
- 3 tablespoons dry ranch seasoning mix
- 1 cup (113 g) Monterey Jack cheese, shredded, divided
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
- 8 large flour tortillas

For Serving

Ranch dressing, for garnish
Green onions, chopped for garnish

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your enchiladas are assembled.
Prepare Filling: In a large bowl, combine shredded rotisserie chicken, ¼ cup buffalo sauce, softened cream cheese, dry ranch seasoning mix, and ½ cup each of both Monterey Jack and sharp cheddar cheese. Mix thoroughly until smooth and evenly incorporated. Set aside.
Prepare Baking Dish: Pour 1 cup buffalo sauce into the bottom of a 9×13-inch baking dish, spreading it evenly to coat the bottom. This creates a flavorful foundation and prevents sticking.
Assemble Enchiladas: Working one at a time, place about ½ cup of the chicken filling along the center of a tortilla. Wrap the tortilla tightly around the filling, folding in the sides as you roll. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Add Sauce and Cheese: Pour the remaining buffalo sauce evenly over the rolled enchiladas. Sprinkle the top with the remaining Monterey Jack and cheddar cheese, ensuring the surface is well covered for a cheesy, golden finish.
Bake: Bake the enchiladas in the preheated oven for 25-30 minutes, or until the cheese is hot, melted, and bubbling. For an extra golden and slightly crispy top, broil for an additional 2-3 minutes if desired.
Garnish and Serve: Remove from the oven and immediately drizzle with ranch dressing. Sprinkle chopped green onions over the top. Serve the enchiladas warm and enjoy!

Notes

For a milder buffalo flavor, reduce the amount of buffalo sauce used in the recipe by half.
Rotisserie chicken significantly cuts down on prep time but cooked and shredded chicken breasts or thighs also work well.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.
You can substitute blue cheese dressing for ranch for a different taste profile.

Nutrition

Serving Size: 1 enchilada
Calories: 410
Sugar: 4g
Sodium: 1520mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 27g
Fiber: 1g
Protein: 25g
Cholesterol: 85mg