So here’s a confession: I’m obsessed with buffalo chicken anything. Wings, dip, pizza—you name it. And one night, while staring at my leftover rotisserie chicken, I had what can only be described as a genius moment.
What if I combined my love for buffalo wings with my passion for enchiladas? Would it work? Would it be weird? Spoiler alert: it was neither weird nor just “good.” It was absolutely incredible.
My family demolished these Buffalo Chicken Enchiladas so fast I barely got a second helping. My brother-in-law literally asked if I’d make them for his Super Bowl party. That’s when I knew I’d created something special. These aren’t just enchiladas—they’re a flavor experience that’ll make you wonder why this fusion doesn’t exist everywhere.
Why You’ll Love This Recipe
Two Comfort Foods Become One It’s like buffalo wings and enchiladas had a baby, and that baby is ridiculously delicious. You get the tangy, spicy kick of buffalo sauce with the cheesy, satisfying comfort of enchiladas. Best of both worlds, honestly.
Ready in 40 Minutes Flat From zero to hero in less time than it takes to order delivery. This is one of those recipes that looks impressive but requires minimal actual effort. The rotisserie chicken does most of the heavy lifting.
Perfect for Game Day (or Any Day) These are crowd-pleasers in the truest sense. Whether you’re feeding football fans or just your hungry family on a Tuesday night, people will go wild for these. I’ve served them at parties and they disappear faster than any appetizer I’ve ever made.
Customizable Heat Level Not everyone can handle the same level of spice, and that’s totally cool. You control the heat by choosing mild, medium, or hot buffalo sauce. You can even make half the batch spicy and half mild if you’re dealing with picky eaters.
Uses Rotisserie Chicken I’ll say it again for the people in the back: rotisserie chicken is a weeknight dinner superhero. Grab one from the store, shred it up, and you’re already halfway done with this recipe.
Makes Great Leftovers These actually taste even better the next day when all the flavors have melded together. Pack them for lunch and become the envy of your coworkers. Just saying. 🙂
Ingredients
For the Buffalo Chicken Filling:
- 4 cups cooked shredded chicken (about 1 large rotisserie chicken)
- 1 cup buffalo sauce (Frank’s RedHot is the classic choice)
- 8 oz cream cheese, softened
- ½ cup ranch dressing (or blue cheese dressing if you’re feeling fancy)
- 2 cups shredded cheddar cheese, divided
- ¼ cup green onions, chopped (plus extra for garnish)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For Assembly:
- 8 large flour tortillas (or use low-carb tortillas for keto)
- ½ cup buffalo sauce (for drizzling)
- ½ cup ranch dressing (for drizzling)
For Topping (Optional but Highly Recommended):
- Blue cheese crumbles
- Extra ranch or blue cheese dressing
- Chopped fresh cilantro or parsley
- Sliced green onions
- Celery leaves for garnish
Key Ingredient Notes:
Buffalo Sauce: Frank’s RedHot Buffalo Sauce is the gold standard, but any brand works. If you can’t find premade buffalo sauce, just mix equal parts Frank’s RedHot sauce with melted butter. Easy peasy.
Cream Cheese: This is the secret weapon that makes these enchiladas extra creamy and binds everything together. Make sure it’s softened to room temperature so it mixes easily.
Ranch vs. Blue Cheese: This is a personal preference thing. Ranch is milder and more universally loved (especially by kids). Blue cheese gives you that authentic buffalo wing vibe. I usually go with ranch because my family prefers it, but I won’t judge you either way.
Rotisserie Chicken: One store-bought rotisserie chicken will give you exactly what you need for this recipe. Remove the skin, pull the meat off the bones, and shred it. Takes maybe 5 minutes tops.
Tortillas: Regular flour tortillas work beautifully here. If you’re gluten-free, use GF tortillas. If you’re doing keto, low-carb tortillas are your friend. The recipe adapts easily.
Step-by-Step Instructions
Step 1: Make the Buffalo Chicken Filling
Preheat your oven to 375°F. In a large mixing bowl, combine the softened cream cheese, ½ cup of ranch dressing, and 2 tablespoons of melted butter. Mix it up until it’s smooth and creamy—no lumps allowed.
Add the shredded chicken, 1 cup of buffalo sauce, garlic powder, onion powder, 1 cup of the shredded cheddar cheese, and chopped green onions. Stir everything together until the chicken is completely coated in that beautiful, tangy, creamy mixture. Taste it and adjust the seasoning if needed. This filling is so good you might be tempted to just eat it straight from the bowl (no judgment here).
Step 2: Prep Your Baking Dish
Spray a 9×13 inch baking dish with cooking spray or lightly brush it with oil. This prevents sticking and makes cleanup way easier. Nobody wants enchiladas glued to the pan.
Step 3: Assemble the Enchiladas
Warm your tortillas in the microwave for about 15-20 seconds. This makes them pliable and easier to roll without cracking. Trust me on this—cold tortillas will fight you.
Lay one tortilla flat on your work surface. Spoon about ½ cup of the buffalo chicken filling down the center of the tortilla. Don’t overfill or you’ll have a hard time rolling them up (learned that the hard way). Roll the tortilla up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas, fitting them snugly side by side in the dish.
Step 4: Top with Sauce and Cheese
Drizzle the remaining ½ cup of buffalo sauce over the top of the rolled enchiladas. You want some of that spicy goodness on every bite. Then drizzle the remaining ½ cup of ranch dressing over the buffalo sauce—it creates this gorgeous marbled effect and adds creaminess.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Be generous. We’re not counting calories here, we’re making something amazing.
Step 5: Bake to Perfection
Pop the dish in your preheated oven and bake for 25 minutes, or until the cheese is melted, bubbly, and starting to turn golden in spots. The edges should be slightly crispy and the whole thing should look absolutely irresistible.
If you want extra browning on top (which I highly recommend), turn on your broiler for the last 2-3 minutes. Just watch it carefully—broilers are fast and unforgiving.
Step 6: Garnish and Serve
Let the enchiladas rest for about 5 minutes before serving. I know waiting is torture, but this brief rest period lets everything set up slightly and prevents you from burning your mouth.
Drizzle with extra ranch or blue cheese dressing, sprinkle with blue cheese crumbles, chopped green onions, and fresh herbs. If you really want to go all out, add some celery leaves on top for that authentic buffalo wing presentation.
Serving Suggestions
Classic Buffalo Accompaniments Serve these with celery and carrot sticks on the side, just like you would with buffalo wings. The cool, crisp vegetables are the perfect contrast to the spicy, rich enchiladas. Add a side of ranch or blue cheese dressing for dipping.
Simple Green Salad A fresh, crisp salad with romaine lettuce, cherry tomatoes, cucumbers, and blue cheese dressing balances out the richness of the enchiladas. Keep it simple and let the enchiladas be the star.
Crispy Potato Wedges or Fries Because sometimes you just need those carbs to soak up all that delicious buffalo flavor. Baked potato wedges seasoned with garlic and paprika are perfect alongside these enchiladas.
Cooling Sides Consider serving with coleslaw (the creamy kind works best), corn on the cob, or a simple cucumber salad. Anything cool and refreshing works great to balance the heat.
Game Day Spread If you’re making these for a party, set up a toppings bar with extra ranch, blue cheese dressing, hot sauce, sour cream, diced tomatoes, jalapeños, and extra cheese. Let people customize their plates.
Storage Tips
Refrigeration
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. They actually taste incredible reheated—some might say even better than fresh because the flavors have had time to really come together.
To reheat, cover with foil and warm in a 350°F oven for about 15 minutes, or microwave individual portions for 1-2 minutes. Add a little extra ranch or buffalo sauce when reheating to keep them moist.
Freezing
These freeze beautifully! You have two options:
Before Baking: Assemble the enchiladas completely in a freezer-safe dish, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake as directed (add 5-10 extra minutes if needed).
After Baking: Let the enchiladas cool completely, then wrap individual portions in plastic wrap and place in freezer bags. Freeze for up to 2 months. Reheat from frozen in the microwave or thawed in the oven.
Pro Tip
If you’re meal prepping, I recommend freezing them before baking. The tortillas hold their texture better that way, and you get that fresh-baked taste when you’re ready to eat them. Plus, it’s nice to have a complete meal ready to go in your freezer for those “I can’t even” kind of nights.
Final Thoughts
Look, I’m not saying these Buffalo Chicken Enchiladas will change your life, but I’m also not not saying that. They’ve become one of those recipes I make on repeat because they check every single box: easy, delicious, impressive-looking, and satisfying.
The beauty of this recipe is that it takes two comfort food classics and mashes them together in a way that somehow makes both better. You get the nostalgic, crave-worthy flavors of buffalo wings without the messy fingers, and you get enchiladas with a flavor profile that’s anything but boring.
Whether you’re making these for game day, a potluck, or just because it’s Tuesday and you deserve something awesome, they’re going to deliver. My family requests these regularly, and every single time I bring them to a gathering, someone asks for the recipe.
Try them this week and let me know what you think! Tag me on Instagram or Pinterest with your creations. And hey, if you come up with a twist (extra cheese? different sauce? wild toppings?), I want to hear all about it.
Now go make some magic in that kitchen. Your taste buds are about to thank you. 🙂
Happy cooking!
— Kip
Buffalo Chicken Enchiladas (Spicy, Creamy & Crowd-Pleasing!)
Description
Buffalo Chicken Enchiladas bring together the best of two beloved comfort foods—spicy buffalo chicken and cheesy enchiladas. Tender shredded chicken tossed in tangy buffalo sauce, wrapped in soft tortillas, and smothered in a creamy ranch-buffalo sauce with melted cheese. Ready in just 40 minutes, these are perfect for game day parties, potlucks, or any night you're craving something bold and delicious.
Ingredients
For the Filling:
For Assembly:
Optional Toppings:
Instructions
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Preheat oven to 375°F. Spray a 9x13 inch baking dish with cooking spray.
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In a large bowl, mix softened cream cheese, ½ cup ranch dressing, and melted butter until smooth.
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Add shredded chicken, 1 cup buffalo sauce, garlic powder, onion powder, 1 cup cheddar cheese, and green onions. Mix until well combined.
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Warm tortillas for 15-20 seconds in microwave. Place ½ cup filling in center of each tortilla, roll up tightly, and place seam-side down in baking dish.
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Drizzle remaining ½ cup buffalo sauce and ½ cup ranch dressing over enchiladas. Sprinkle with remaining 1 cup cheddar cheese.
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Bake for 25 minutes until cheese is melted and bubbly. Optional: broil for 2-3 minutes for extra browning.
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Let rest 5 minutes, then garnish with blue cheese crumbles, green onions, and extra ranch dressing.
