Buffalo Chicken Enchiladas
Buffalo Chicken Enchiladas offer a flavorful twist on a classic dish, bringing together spicy buffalo chicken and creamy cheese in a rolled tortilla, topped with more cheese and a drizzle of blue cheese dressing.
Ingredients
For the filling
- 2 cups shredded chicken Cooked and ready to add rich flavor
- 8 oz cream cheese Provides creaminess that ties everything together
- 1/2 cup sour cream Adds a tangy note
- 1/2 cup buffalo wing sauce Delivers that signature spicy kick
- 2 cloves roasted minced garlic Infuses a fragrant depth of flavor
- 1 tsp cumin Offers warmth and an earthy base note
- 1 cup Monterey jack cheese Melts beautifully, adding a gooey texture
- 8 pieces corn tortillas The perfect vessel for holding all fillings
For the sauce and garnish
- 1 cup enchilada sauce Moistens the tortillas
- 2 Tbsp salted butter Enhances the richness of the dish
- 1 Tbsp hot sauce Adds an extra layer of heat
- 1/4 cup blue cheese dressing Complements the dish and adds a creamy garnish
- 2 Tbsp green onions Provides freshness and a pop of color
Instructions
Preparation
- Preheat your oven to 350F and spray a 9x13 casserole dish with non-stick spray.
- In a bowl, mix the shredded chicken, cream cheese, sour cream, buffalo wing sauce, garlic, and cumin.
Assembly
- Spoon a line of filling into each tortilla, roll them up, and place seam side down in the casserole dish.
- In another bowl, mix enchilada sauce, melted butter, and hot sauce, then spread it over the enchiladas.
- Top with shredded cheese to ensure a cheesy finish.
Baking
- Bake uncovered for 25-30 minutes or until heated throughout.
Serving
- Garnish with blue cheese dressing and chopped green onions before serving.
Notes
These enchiladas can be prepared ahead of time and stored in the refrigerator up to a day before baking. They are perfect for potlucks or gatherings.