Buffalo Chicken Enchiladas
These Buffalo Chicken Enchiladas are a delicious twist on a classic dish. Made with shredded rotisserie chicken mixed with cream cheese and buffalo sauce, they're rolled in flour tortillas and topped with melted cheddar cheese. Baked until bubbly, they're finished with drizzles of ranch and extra buffalo sauce for a spicy kick. Perfect for a quick weeknight dinner or a flavorful crowd-pleaser!
Equipment
- Large mixing bowl: For combining the filling ingredients.
- Baking dish To bake the enchiladas (9x13 inch works well).
- Measuring Cups For measuring small quantities of ingredients.
- Measuring spoons For measuring small quantities of ingredients.
- Spatula or spoon: For mixing the filling and transferring the enchiladas.
- Knife For shredding the rotisserie chicken if not pre-shredded.
- Cutting board For preparing ingredients.
- Oven: For baking the enchiladas.
- Aluminum foil (optional): To cover the dish if needed during baking.
Ingredients
- 2 Cups Shredded cheddar cheese
- 1 Cup Buffalo sauce (I like sweet baby rays)
- 8 Oz Cream cheese, softened
- 1 Whole Rotisserie chicken, shredded
- 1 Pkg Flour tortillas (about 8 tortillas)
- Ranch dressing (for drizzling)
- Extra buffalo sauce (for drizzling)
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Filling:
- In a large mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, and 1 cup of buffalo sauce. Mix until well combined.
Assemble the Enchiladas:
- Lay a flour tortilla flat on a clean surface.
- Spoon a generous amount of the chicken mixture onto the center of the tortilla.
- Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
Top with Sauce and Cheese:
- Pour any remaining buffalo sauce over the enchiladas.
- Sprinkle the remaining 1 cup of cheddar cheese on top.
Bake the Enchiladas:
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Add Toppings:
- Once out of the oven, drizzle ranch dressing and extra buffalo sauce over the top.
- Optional (sprinkle shredded cheese to the top)
Serve:
- Serve hot and enjoy your spicy, cheesy enchiladas!
Notes
Tips:
- For extra crispiness, broil the enchiladas for a couple of minutes after baking.
- Serve with extra ranch or blue cheese dressing on the side for dipping.