Buffalo Chicken Enchiladas
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 6
Baking Temp 350°F
Equipment
- 13x9-inch baking dish
- Large bowl
- saucepan
Ingredients
- 3 cups shredded chicken
- 8 ounce cream cheese, softened
- ¼ cup sliced green onions
- ½ cup buffalo sauce, divided (+ additional for topping)
- 6-8 medium flour tortillas
- 2 tablespoons butter
- 2 tablespoons flour
- 1.5 cup chicken broth
- ¼ cup ranch dressing (+ additional for topping)
- 1 cup shredded Cheddar cheese
Instructions
For the Buffalo Chicken Enchiladas
- Preheat oven to 350°F and grease a 13x9-inch baking dish.
- 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.
- 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.
- Stir in the remaining ¼ cup of buffalo sauce and the ranch dressing.
- Spoon about ¼ cup of the sauce mixture into the baking dish and spread out.
- Place the filled tortillas onto the sauce and cover with the remaining sauce.
- Sprinkle with Cheddar cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10-15 minutes.
- Drizzle with additional ranch dressing, buffalo sauce and sprinkle with green onions, if desired.
- 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.
- Looking for a mild alternative? Try our White Chicken Enchiladas. Or, for a more traditional recipe, try our Easy Beef Enchiladas.
View More Dinner Recipes
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