on Oct 03, 2018, Updated Jul 24, 2023 6 Comments Do you love buffalo chicken as much as I do? I love it in Buffalo Chicken Dip, Crispy Baked Buffalo Chicken Wings, Buffalo Chicken Lasagna, and my Buffalo Chicken Potstickers are always a favorite! Now add these enchiladas to your list of must-make recipes for the buffalo chicken lover! I think they’ll love it as much as I do! If you love the tangy spiciness of buffalo chicken and the delicious flavor of enchiladas, then this is definitely one recipe that you’ll want to make soon – and often! Even though these enchiladas come together for a quick 30-minute meal, they also make a great make-ahead recipe!
How to Make Buffalo Chicken Enchiladas Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Shredded Chicken – I love to keep cooked and shredded chicken ready for quick and easy meal prep recipes throughout the week (like in this recipe). You can also cook it specifically for using in this recipe just add the time to cook the chicken to the total cooking time. Stone House Seasoning – my go-to favorite seasoning blend. It is named Stone House Seasoning since it is my family’s favorite blend that we use on just about everything throughout the day. A blend of salt, pepper, and garlic, we keep a large batch of it by the stove and a shaker on the table! Can you tell we love it? 😉 Enchilada sauce – I use my homemade enchilada sauce that tastes incredible! It only takes a minute to blend in the blender and keeps up to a week in the refrigerator or 3 months in the freezer. You can also substitute with your favorite store-bought sauce. Buffalo sauce – I also make my own buffalo sauce. Made with butter, hot sauce, vinegar, and seasonings it comes together in about 6 minutes and tastes amazing! It stores for up to a month in the refrigerator, so it makes a great condiment to keep on hand! Diced tomatoes with green chilis – I use a can of drained diced tomatoes with green chilis in this recipe. You can substitute with drained Rotel in equal amounts or your own garden-fresh tomatoes and peppers. Tortillas – you can use your favorite tortillas. If you use corn tortillas, be sure to heat them first before filling or they tend to tear. Monterey Jack cheese – I love to use Monterey Jack cheese in this recipe. It is mild and soft and doesn’t compete with the other flavors in the enchiladas. You can substitute it with mozzarella, provolone, or Colby if you prefer. Optional ingredients: green onions and blue cheese
Step-by-Step Instructions
Storage Tips
To make ahead. Assemble the chicken enchiladas without baking. Cover tightly and store in the refrigerator for up to 3 days. To bake, remove from the refrigerator as the oven preheats. Bake as directed. Additional baking time may be needed when baking after being refrigerated. To freeze. Assemble the chicken enchiladas without baking in a freezer-safe baking dish. Cover with freezer-safe wrap topped with foil and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and remove from the refrigerator as the oven preheats. Bake as directed. Additional baking time may be needed with baking after being frozen and thawed. Here is my Buffalo Chicken Enchiladas Recipe. I hope you love it as much as we do! Enjoy!Robyn xo
