Buffalo Chicken Enchiladas Recipe

Name: Buffalo Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot, diced; 1 celery stalk, diced; 4 cups water or chicken stock; 1 lb boneless, skinless chicken breasts; 1 jalapeno pepper; 1 clove garlic; 1 1/2 cups Frank's Red Hot sauce; 2 cups shredded lowfat cheddar; 2 cups shredded lowfat Monterey Jack; 16 oz (2 packages) blue cheese crumbles; 1/2 cup chopped fresh cilantro; 1 large can (26 oz) traditional red enchilada sauce; 8-10 corn tortillas (6 inches across)

Servings: persons

1 carrot, diced
1 celery stalk, diced
4 cups water or chicken stock
1 lb boneless, skinless chicken breasts
1 jalapeno pepper
1 clove garlic
1 1/2 cups Frank's Red Hot sauce
2 cups shredded lowfat cheddar
2 cups shredded lowfat Monterey Jack
16 oz (2 packages) blue cheese crumbles
1/2 cup chopped fresh cilantro
1 large can (26 oz) traditional red enchilada sauce
8-10 corn tortillas (6 inches across)

1
["Heat oven to 425u00b0.", "", "Saute carrot and celery over medium heat until soft, about 5 minutes.", "", "In a medium pot, boil water/stock, chicken, jalapeno and garlic 15 minutes or until chicken is cooked through. Strain chicken and shred into a bowl. Mix in 1 cup Frank's Red Hot sauce and set aside.", "", "In a separate bowl, combine 1 cup cheddar, 1 cup Monterey Jack, 8 oz blue cheese, and cilantro; set aside.", "", "In a large pot over medium heat, combine enchilada sauce, 4 oz blue cheese, and 1/2 cup Frank's Red Hot sauce (add more if you prefer more spice). Stir until simmering. Set aside.", "", "Coat an 11"" x 13"" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture, chicken, and celery/carrot mixture in center of each tortilla. Roll up and place in pan, seam side down. Continue to fill tortillas until you run out of chicken mixture. Ladle on sauce, then sprinkle 1 cup cheddar, 1 cup Monterey Jack, and remaining 4 oz blue cheese over the top of the enchiladas.", "", "Bake uncovered 20 minutes. Serve with remaining sauce on the side.", "", "Serves 4-6"]

1468

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 carrot, diced, 1 celery stalk, diced, 4 cups water or chicken stock, 1 lb boneless, skinless chicken breasts, and more.

Yes, Buffalo Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions