Buffalo Chicken Enchiladas

Prep 20 mins
Cook 20 mins
Total 40 mins

This weekend I wanted to make manly food for my man. But what does that even mean? Beer and Nacho Cheese Doritos? Frozen Pizza? Ham & Cheese Hot Pockets? Steak?! ….Obviously, Jorge has really sophisticated tastes. 🙂

I wanted to make something that he, and any guy at a Super Bowl party, would love to see included in the big spread. And as far as I am concerned, there are 5 main flavors to any good Super Bowl party.

1. Beer.

2. Chili.

3. Chips & Dip.

4. Meat covered in BBQ sauce.

5. Buffalo sauce anything.

Don’t you want to stick your whole head right in the center of that? Because I do! YUM!

I took a quick glance through my bookmarked recipe posts and these Buffalo Chicken Enchiladas from How Sweet It Is were glaring back at me. I had dreams about these for weeks after I originally saw them, but they somehow got buried under all the holiday recipes. I took it as a sign. A delicious, spicy, cheesy sign from God that I had to make these ASAP. I just couldn’t let y’all throw a Super Bowl Party that didn’t include these Buffalo Chicken Enchiladas…because seriously, they go perfect along with flavor group #1…Beer.

Do I need to tell you how good these were? I mean, come on! Look at that face! Jorge and I both loved these! I changed them up a little from the original recipe…but not by a lot. I love all flavors and left them the same, but I like my enchiladas to have lots of meat and cheese in them. I want them to be so big and filling that you can barely make it through one. And I also want them to be incredibly messy and dripping in sauce. It just makes them that much better.

Do yourself a favor and don’t let these drop down into the forgotten recipe pile like I did. Make them. Immediately. Oh! And serve them with lots of cold beer. You will thank me. 😀

Make your own homemade enchilada sauce to take this recipe to the next level!

Yield: 4 large enchiladas

Buffalo Chicken Enchiladas

buffalo chicken enchiladas with green onions and blue cheese on top with a spatula pulling out enchiladas

Buffalo Chicken Enchiladas are a cheesy, baked enchiladas recipe with a little bit of heat! Whether you're serving them at a Super Bowl party or just a regular family dinner, these classic Mexican enchiladas are sure to be a hit.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 lb chicken breasts, cooked and shredded
  • 14 ounce can red enchilada sauce
  • 1/3 cup buffalo wing sauce (I use Frank’s)
  • 5 chopped green onions, divided
  • 1 1/2 cup shredded mozzarella cheese
  • 4 large whole wheat tortillas
  • 1/3 cup crumbled gorgonzola cheese
  • 1/4 cup fresh cilantro, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees. Spray an 8×8 glass dish with non-stick spray.
  2. In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce…stopping to taste and adjust as you go. I used a little over 1/3rd a cup wing sauce, but we like it spicy! You as little, or as much as you like. Set aside.
  3. In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.
  4. Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.
  5. Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven, top with gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!
  6. Store any remaining sauce in the fridge for 1-2 weeks, and use if reheating leftover enchiladas.

Notes

Recipe Note: This recipe is easily doubled, or tripled, for a big party. But as it is…it’s perfect for two hungry people!

Adapted from How Sweet It Is

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 500Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 126mgSodium: 2002mgCarbohydrates: 32gFiber: 6gSugar: 9gProtein: 51g

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Comments

53 Responses
  1. Rob

    I have made this recipe a dozen times since I discovered it 2 months ago. I obviously LOVE it! To “healthy” it up a bit, I add a thawed and squeezed dry 10oz box of frozen chopped spinach to the chicken filling. I’m about to try it with a 1/2 cup of strained diced pickled jalapenos because I like it HOT. 🙂

  2. Gina Eveland

    Very good and so easy to make. I added a can of rotell to the chicken mixture. For the cheese I did half cheddar half mozzarella, and made it into 8 enchiladas instead of the 4. Will make this again for sure!

  3. Kate

    Made a double batch for dinner tonight! A true family hit!! Will definitely be adding this one to the recipe box!!

  4. Katy

    THESE ARE DELICIOUS!

    Just made em and my fiancee said they are his favorite things I’ve made thus far! Thanks so much for a great recipe! Will definitely make again!!

  5. Ashlee

    OMG these were amaaaazing! I’m always looking for buffalo chicken anything because aside from me – its my husbands obession (haha). I ended up doing corn tortillas and added a bit of cream cheese to the mixture and they were FANTASTIC! thanks for the idea 🙂

  6. Jessica

    This were so amazing! I am not a big Franks fan but I found Franks Red Hot Kicking BBQ wing sauce and it has made me rethink my dislike of Franks wing sauce!

  7. Kristy

    Tried these over the weekend and they are AMAZING!!! Our 11 year old daughter loved these also, there was spice but not too much for her. Thank you for sharing this recipe, it will be hitting our dinner table often!

  8. Angela

    these look awesome! so much so that I included one of your photos on a post I did (linking back to you and giving you all the credit in the caption) with other enchilada recipes, including my own Pork and Veggies Enchiladas recipe. thanks for sharing! here’s the link – http://wp.me/p1cn3Q-xg

  9. Lynn

    I just made my first recipe from your site and it was FABULOUS! 🙂 I got raving compliments from a very brutal and honest critic! I even posted it on my blog with links back to you (hope you don’t mind!) I have also tried your sweet and sticky wings, I will have a post for that soon too. I have been going through your blog for more recipes.. this has become one of my new favorite sites during my daily blog browsing!

    1. Jessica

      I cooked it for 4 hours on high in my crockpot in some chicken stock and seasonings. 🙂

      You can cook it however is easiest for you!

  10. Dave

    These are OMG good, making (a second time for me) for my brother-in-law/sister today for the game. . Thanks again.

    1. Jessica

      Yay!! I am so glad you tried and loved them enough to make them a second time! 😀

      P.S. Can you send me any leftovers? Pleeasssee??

  11. naomi

    Four words: Will work for food!

    Or I’ll just resort to some pathetic begging. Alright fine, you’re across the country, so my lazy ass will have to get cooking!

    1. Jessica

      I totally think these are worth flying cross country for. 😛

      …I could also toss in a gallon of wine to sweeten the deal….

  12. Krissy @ Krissy's Creations

    I’m a HUGE lover of enchiladas. Gotta try this recipe! Oh and I love the picture of your hubby carrying the enchiladas, looks like he’s super happy you made such a delicious dish 🙂

  13. Living The Sweet Life

    WOW!! This is total comfort food … this is one of those meals that I would lick the pan clean – – sounds fabulous 🙂

  14. Rachel @ The Avid Appetite

    Delicious! So much neater and easier for a Superbowl party than actual wings. Can’t wait to try these!

  15. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    Amen to lots of meat and cheese in them as well as oodles of sauce. Yeah, I see the love in your husband’s eyes. I don’t blame him. Those look absolutely fantastic. Well and truly so.

  16. Gerry @Foodness Gracious

    This is perfect. I have some shredded chicken left from roasting and it’ll be great for this. I love Franks, you just CAN’T substitute Franks!!
    Thanks…

  17. Kim (Feed Me, Seymour)

    My husband is a bit of a butthead and refuses to eat enchiladas… so I’ll be making these for myself and loving them. I’ll scarf every last cheesy, buffalo drop.

  18. Anna L

    I had to laugh when I read this.. I have the same recipe in my own pile somewhere. I plan on taking your advice and making this this week. 🙂

  19. glo83

    I love your blog and all your recipes!!! it’s all fantastic: ingredients, photo, descriptions….. I’ll follow you, I won’t lose anything else!!! 😉

  20. Larissa

    These look great! Except for the gorgonzola…what would you recommend substituting for it? Feta? I don’t know if that’s the right flavor…maybe Monterey Jack or a Queso Fresco? Oooohhhh, that would be good, I think. I’ll have to scope out the cheese aisle for some good crumbly cheese. I am definitely making these soon.

    1. Jessica

      Hmm I think Queso Fresco would probably be best!

      But I have to ask, why is Gorgonzola out? Is it because it reminds you of blue cheese? …if so, the hubs hates blue cheese but he thinks the gorgonzola was great. It’s a whole lot less “blue” and stinky. 🙂

  21. The Mrs @ Success Along the Weigh

    Well how ’bout that, I just happen to have leftover shredded chicken in the fridge! 🙂

    1. Jessica

      You have to let me know what you think if you make them!

      They really are not that bad healthy wise either…I did the calculations and they really are pretty decent!

  22. Joanne

    I may not eat meat anymore but I will ever and anon be a buffalo fiend. If that makes sense.

    I’m gonna have to make these in a vegged up but equally cheesy kinda way. And I’m gonna love it.

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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