Buffalo Chicken Enchiladas

If you have been reading my blog for a while, you may have figured out that I love everything buffalo chicken.  Buffalo chicken pizza one of my favorite things, and when I saw Buffalo Chicken Enchiladas I knew I had to make them A.S.A.P.

Buffalo Chicken Enchiladas 
source How Sweet It Is

8 large tortillas (I use low carb)
3 boneless, skinless chicken breasts, cooked and shredded
28 ounces enchilada sauce
1/2 cup buffalo wing sauce (or to taste)
1 cup shredded cheese *I used a Mexican blend
4 ounces gorgonzola cheese, crumbled *I didn’t have any, so I skipped it
5 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

  • Preheat oven to 375 degrees F.
  • Spray a 9 x 13 baking dish with non-stick cooking spray. 
  • Pour enchilada sauce in a bowl and whisk in 1/4 cup buffalo wing sauce. Add more as needed to achieve desired taste. Set aside.
  • In a separate bowl, add shredded chicken, 2 green onions and 1/2 cup shredded cheese. Add in about a 1/2 cup of the enchilada sauce and mix thoroughly. 
  • Pour a 1/2 cup or so of enchilada sauce in the bottom of the prepared baking dish. Fill each tortilla with a few tablespoons of the chicken mixture. Roll up tortillas and place in the baking dish, seam side down. 
  • Pour another 1/2 cup or more of enchilada sauce over the tortillas and add remaining shredded cheese. 
  • Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola (if using) on top. Garnish with the remaining green onions and cilantro. 

Notes – I cut this recipe in half since I knew I would be the only one eating it.  It was pretty good, but I definitely will add more buffalo sauce next time.  Before serving, I added additional sauce and bleu cheese dressing.  I’m sure they would be delicious with the gorgonzola cheese, which I’m pretty sure I’ve never bought before.  I need to expand my cheese repertoire.  There is a whole world beyond cheddar and mozzarella 🙂  

I’ve also read that enchiladas freeze well, but I haven’t tried it yet.  I just ate on these until they were gone!  My husband took one bite and said “yeah, you’re right, I don’t like them”.  Well, duhhh. Some how my crowd all has the super sensitive taste buds of a newborn.

12 thoughts on “Buffalo Chicken Enchiladas

  1. I have these pinned to try. They look absolutely amazing! I'm going to keep your thoughts in mind when I make mine. I am pretty sure that I would need more sauce too. Gorgonzola is great. You should definitely give it a try! As for freezing enchiladas….I have done that successfully on the odd occasion that we had too many leftovers. Very rare in my house with any type of "Mexican" food! Thanks for sharing your meal and opinions about it!

  2. I'm definitely trying this! We grew up south of Buffalo, NY, and buffalo wings are a staple. Just saw your Be the Match link in your sidebar and need to add one to my blog. My son was blessed to have a perfect match in his sister, but we knew so many who used the registry.

  3. I just put these on the "to cook" list, what a great Chicken Enchilada! I just love the combination of flavor for your recipe and can't wait to try it. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

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