Creamy Buffalo Chicken Enchiladas Recipe

Name: Creamy Buffalo Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded rotisserie chicken; 1 can (10 ounces) enchilada sauce; 1/4 cup Buffalo wing sauce; 1-1/4 cups shredded Monterey Jack or cheddar cheese, divided; 12 corn tortillas (6 inches), warmed; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1/2 cup blue cheese salad dressing; 1/4 cup 2% milk; 1/4 teaspoon chili powder; Optional toppings: Sour cream, thinly sliced green onions and additional Buffalo wing sauce

Servings: persons

1
Preheat oven to 350u00b0. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.
2
Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
3
In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.
4
Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired.
5
Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u00b0.

738

kcal

Calories

Fat

Carbs

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 3 cups shredded rotisserie chicken, 1 can (10 ounces) enchilada sauce, 1/4 cup Buffalo wing sauce, 1-1/4 cups shredded Monterey Jack or cheddar cheese, divided, and more.

Yes, Creamy 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!

Creamy Buffalo Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions