Buffalo Chicken Enchiladas

By Becky Hardin

Published Oct 25, 2016

Buffalo Chicken Enchiladas are SO EASY and delicious. This creamy chicken enchiladas recipe is the perfect balance of creamy and spicy. They're loaded with buffalo chicken and then topped with a celery and blue cheese cream cheese queso. A fun and easy chicken enchilada recipe! - 3

Buffalo Chicken Enchiladas are the perfect balance of creamy and spicy. They’re loaded with buffalo chicken and then topped with a celery and blue cheese cream cheese queso. A fun and easy chicken enchilada recipe !

Creamy Buffalo Chicken Enchiladas in a baking dish - 4

What’s in This Buffalo Chicken Enchiladas Recipe?

The secret to this amazing spicy chicken enchiladas recipe is definitely the celery and blue cheese cream cheese queso smothered all over the top. The more the better! It cuts the heat from the buffalo chicken and Rotel just enough. I know you’ll be just as obsessed as we are!

Chicken: Use leftover shredded cooked chicken or rotisserie chicken for this recipe.
Enchilada Sauce: We used red enchilada sauce
Buffalo Sauce: Use your favorite store-bought sauce, or make your own homemade Buffalo sauce .
Rotel : We like the classic diced tomatoes and green chilies, but you can go for the mild or hot variety to adjust the spice level to your personal preference.
Cheese: We love shredded cheddar cheese, but Monterey Jack, Swiss, or American are all great choices.
Cream of Celery Soup: Condensed cream of celery soup forms the flavorful base of the sauce.
Blue Cheese Dressing: Adds tangy flavor and rich creaminess to the sauce.
Cream Cheese: We used low-fat, brick-style cream cheese for a healthier option, but full-fat also works.
Tortillas: Use burrito-sized flour tortillas for the best results.
Blue Cheese: Top these enchiladas off with some fresh crumbled blue cheese to really make them pop!

Variations on Spicy Chicken Enchiladas

We love the creaminess and tangy flavor that blue cheese adds to these enchiladas. However, if you’re not a fan, you can swap out the blue cheese dressing for ranch dressing and the blue cheese crumbles for dollops of fresh sour cream.

Buffalo Chicken Enchiladas topped with tomatoes, celery, cilantro - 5

How to Store and Reheat

Store leftover Buffalo chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.

How to Freeze

Freeze Buffalo chicken enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

A plate of creamy chicken enchiladas - 6

Serving Suggestions

Serve up a plate of these Buffalo chicken enchiladas with restaurant favorites, like refried beans , and Mexican rice . Or go for something a little more simple, like air fryer ranch broccoli ! Any way you serve them, they’re guaranteed to please!

Notes from the Test Kitchen

This Buffalo chicken enchiladas recipe is the perfect combination of creamy and spicy, sure to please both kids and adults alike! They’re incredibly easy, quick, and perfect for any family dinner. So what are you waiting for? Get to cooking this easy chicken enchilada recipe!

Ingredients1x2x3x

▢ 3 cups shredded cooked chicken
▢ 10 ounces red enchilada sauce
▢ ½ cup Buffalo sauce (click for recipe!)
▢ 10 ounces Rotel tomatoes (1 can)
▢ 2 cups freshly shredded cheddar cheese divided
▢ 10.75 ounces condensed cream of celery soup (1 can)
▢ ½ cup blue cheese dressing
▢ 4 ounces low-fat cream cheese (½ brick)
▢ 12 burrito-sized flour tortillas
▢ ½ cup crumbled blue cheese plus more for serving

Optional Toppings

▢ Chopped tomatoes
▢ Chopped celery
▢ Sliced green onions
▢ Chopped fresh cilantro
▢ Ranch dressing
▢ Sour cream

Video

Instructions

Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.
In a large bowl, combine the cooked chicken, enchilada sauce, buffalo sauce, rotel tomatoes, and 1½ cups cheddar cheese. Set aside. 3 cups shredded cooked chicken, 10 ounces red enchilada sauce, ½ cup Buffalo sauce, 10 ounces Rotel tomatoes, 2 cups freshly shredded cheddar cheese
In a medium saucepan, heat the soup and dressing until just bubbly. Stir in the cream cheese until melted and then the remaining ½ cup of cheddar cheese (leave a bit for the top of the enchiladas as well) until melted. Take off heat and set aside. 10.75 ounces condensed cream of celery soup, ½ cup blue cheese dressing, 4 ounces low-fat cream cheese
Place chicken mixture in the center of each tortilla (about ¼ cup) and roll the tortilla to create the enchilada. Place in the baking dish seam side down. 12 burrito-sized flour tortillas
Pour the cream cheese mixture over the top of the enchiladas and use a spoon to smooth out if the mixture is a bit thick. Sprinkle with more cheddar cheese (optional) and sprinkle with a bit of blue cheese crumbles. ½ cup crumbled blue cheese
Bake in the preheated oven for 30 minutes, or until the cheese is melted and the tortillas cooked through and browned.
Top with extra toppings as desired. Chopped tomatoes, Chopped celery, Sliced green onions, Chopped fresh cilantro, Ranch dressing, Sour cream

Equipment

9×13 Baking Pan

Becky’s Tips

If you prefer less spicy, you can use a can of regular tomatoes instead of the Rotel tomatoes. If you want them even spicier, add in some chopped jalapeños!
You can fully assemble the enchiladas, then tightly wrap the pan in aluminum foil and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. If frozen, let thaw overnight in the refrigerator before baking.
Nutritional information does not include optional toppings.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Buffalo Chicken Enchiladas Step by Step

Make the Filling: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside. In a large bowl, combine 3 cups of shredded cooked chicken, 10 ounces of red enchilada sauce, ½ cup of Buffalo sauce, 10 ounces (1 can) of Rotel tomatoes, and 1½ cups of cheddar cheese.

A person is holding a bowl of buffalo chicken enchiladas in front of them. - 7

Cook the Sauce: In a medium saucepan, heat 10.75 ounces (1 can) of condensed cream of celery soup and ½ cup of blue cheese dressing until just bubbly. Stir in 4 ounces (½ brick) of low-fat cream cheese until melted and then the remaining ½ cup of cheddar cheese (leave a bit for the top of the enchiladas as well) until melted. Take off the heat and set aside.

A person making buffalo chicken enchiladas on a stove top. - 8

Roll the Enchiladas: Place the chicken mixture in the center of each of 12 burrito-sized flour tortillas (about ¼ cup) and roll the tortilla to create the enchilada. Place in the baking dish seam side down.

Sauce the Enchiladas: Pour the cream cheese mixture over the top of the enchiladas and use a spoon to smooth out if the mixture is a bit thick. Sprinkle with more cheddar cheese (optional) and sprinkle with a bit of blue cheese crumbles.½ cup crumbled blue cheese

Bake the Enchiladas: Bake in the preheated oven for 30 minutes, or until the cheese is melted and the tortillas are cooked through and browned. Top with extra toppings as desired.

More Buffalo Chicken Recipes To Try

Buffalo Chicken Dip
Crockpot Buffalo Wings

a dish full of buffalo chicken enchiladas - 12

Buffalo Chicken Enchiladas Recipe

Equipment

9x13 Baking Pan