Buffalo Chicken Enchiladas. Buffalo Chicken Enchiladas 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.
Coat both sides of a tortilla with Buffalo sauce and place on a plate.
Add desired amount of chicken and cheese mixture.
Roll tortilla and place seam-side down in the prepared baking pan.
You can cook Buffalo Chicken Enchiladas using 13 ingredients and 5 steps. Here is how you cook that.
Ingredients of Buffalo Chicken Enchiladas
- You need of Enchilada Filling.
- It's 1 lb of cooked, shredded chicken.
- It's 1 packet of ranch dip seasoning.
- It's 4 oz of cream cheese.
- It's 1/3 cup of hot sauce.
- It's 1/2 cup of shredded cheddar cheese.
- It's of Enchilada Assembly.
- It's 1 cup of buffalo wing sauce.
- It's 1/4 cup of water.
- Prepare of flour tortillas (5 large).
- You need 1 cup of shredded cheddar cheese.
- You need of (optional) blue cheese crumbles.
- It's of (optional) green onions.
Rotisserie chicken is the time-saving secret to this easy recipe that stuffs the crowd-pleasing flavor of buffalo chicken wings into enchiladas. Cream cheese, cheddar cheese and hot sauce are some. In a large bowl, mix chicken, enchilada sauce and wing sauce. Melt butter in a medium saucepan over medium low heat; stir in flour to make a roux, stirring and cooking the mixture until bubbly.
Buffalo Chicken Enchiladas step by step
- Prepare your filling. Mix together the shredded chicken, ranch dip packet, cream cheese, hot sauce, and cheddar cheese..
- Assemble your enchiladas. Spread a large spoonful of the filling on a tortilla in a line down the center and roll it up tightly. Use as many tortillas as necessary to use all your prepared filling..
- Combine 1 cup of buffalo wing sauce and 1/4 cup water. Spread about 1/3 of this mixture on the bottom of the baking dish. Place the assembled enchiladas in the dish. Spread the remainder of the sauce over the enchiladas and sprinkle with cheese..
- Bake at 375˚ until the cheese has melted and the enchiladas are hot and bubbly. (About 20-25 minutes).
- Tips: - Top with green onions, additional buffalo sauce, ranch sauce, blue cheese, etc. - Serve warm with carrot sticks and celery.
Gradually whisk in the chicken broth. Bring to a boil, stirring frequently. Stir together enchilada sauce, buffalo sauce, and ranch in a medium bowl. CREAMY BUFFALO CHICKEN ENCHILADAS — Shredded chicken is mixed with both enchilada sauce, Buffalo sauce and cheese, then rolled up in flour tortillas and topped with a creamy buffalo sauce. If you're looking for a delicious twist on the usual enchiladas, you've got to try these Creamy Buffalo Chicken Enchiladas!