- 3 cups shredded chicken
- 8 ounce cream cheese, softened
- ¼ cup sliced green onions
- ½ cup buffalo sauce, divided (+ additional for topping)
- 6-8 flour tortillas
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cup chicken broth
- ¼ cup ranch dressing (+ additional for topping)
- 1 cup shredded Cheddar cheese
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Preheat oven to 350°F and grease a 13×9-inch baking dish.
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In a large bowl, combine the shredded chicken, cream cheese, green onions and ¼ cup of the buffalo sauce. Divide between 6-8 tortillas, roll up tightly and set aside.
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In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for one minute, stirring constantly. Slowly add the broth, whisking often to avoid lumps. Bring to a boil.
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Stir in the remaining ¼ cup of buffalo sauce and the ranch dressing.
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Spoon about ¼ cup of the sauce mixture into the baking dish and spread out.
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Place the filled tortillas onto the sauce and cover with the remaining sauce.
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Sprinkle with Cheddar cheese.
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Cover with foil and bake for 20 minutes; remove foil and bake an additional 10-15 minutes.
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Drizzle with additional ranch dressing, buffalo sauce and sprinkle with green onions, if desired.
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Helpful hints:
- Use canned chicken, rotisserie chicken or leftover shredded chicken.
- Serve with carrots, celery and ranch dressing for a true buffalo wing experience!
- Try using blue cheese dressing in place of the ranch.
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Looking for a mild alternative? Try our White Chicken Enchiladas.
Or, for a more traditional recipe, try our Easy Beef Enchiladas.