Description
Creamy, spicy, and ridiculously easy, these Buffalo Chicken Enchiladas combine everything you love about buffalo chicken tucked into cheesy tortillas.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup buffalo hot sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 (4 oz) can diced green chilies, drained
- 8 flour tortillas (8-inch)
- 1/2 cup sour cream (for topping)
- 1/2 cup chopped green onions (for garnish)
- 1 cup additional shredded cheese for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard 9×13-inch baking dish.
- In a large bowl, combine the chicken, buffalo hot sauce, shredded cheese, and diced green chilies. Stir until coated.
- Lay a flour tortilla flat, spoon approximately 1/8 of the chicken mixture down the center, and roll tightly. Place seam-side down in the baking dish.
- Repeat with remaining tortillas and filling.
- Spread sour cream over the rolled enchiladas. Top with remaining shredded cheese and green onions.
- Bake for 20–25 minutes until cheese is melted and bubbly. Optionally, place under the broiler for 1–2 minutes for a crispier top.
- Let rest for 3–5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days. These enchiladas can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican