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Buffalo Chicken Enchiladas

Total Time

Prep: 15 min. Bake: 25 min.

Makes

10 servings

This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri

Ingredients

  • 3 cups shredded rotisserie chicken
  • 2 cups shredded cheddar cheese, divided
  • 1 can (10 ounces) diced tomatoes and green chiles, drained
  • 1 can (10 ounces) enchilada sauce
  • 1/2 cup Buffalo wing sauce
  • 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
  • 4 ounces reduced-fat cream cheese, cubed
  • 1/2 cup blue cheese salad dressing
  • 10 flour tortillas (8 inches)
  • 1/3 cup crumbled blue cheese
  • Optional: Chopped tomatoes, sliced celery, shredded lettuce, sliced green onions, minced fresh cilantro and additional cheddar cheese

Directions

  1. Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat.
  2. Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce.
  3. Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.

Test Kitchen Tips
  • Add classic enchilada toppings like chopped lettuce, green onions and tomatoes for more flavor./li>
  • Love this recipe? Be sure to check out our other Buffalo chicken recipes.
  • Our Test Kitchen pros recommend making these enchiladas in our 13x9 stoneware baking dish.
  • Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

    Nutrition Facts

    1 enchilada: 472 calories, 26g fat (10g saturated fat), 76mg cholesterol, 1387mg sodium, 34g carbohydrate (2g sugars, 3g fiber), 25g protein.