Ingredient List
For the Buffalo Chicken Enchiladas:
  • 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
For the Buffalo Chicken Enchiladas
  • Preheat oven to 350°F and grease a 13×9-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:

    1. Use canned chicken, rotisserie chicken or leftover shredded chicken.
    2. Serve with carrots, celery and ranch dressing for a true buffalo wing experience!
    3. 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.

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