Buffalo Chicken Enchiladas Recipes

BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400°F. Lightly coat a 13- x 9-inch baking dish with cooking spray, and set aside. Stir together cream cheese and 1/3 cup of the buffalo sauce in a small bowl until well blended.
• Heat oil in a large nonstick skillet over medium-high. Add bell pepper, celery, onion, and white and light green parts of scallions; sprinkle with salt, and cook, stirring often, until vegetables are slightly softened, 3 to 4 minutes. Remove from heat.
• Place softened tortillas on a work surface. Spread 1 tablespoon cream cheese mixture in center of each tortilla; top each with 2 tablespoons Monterey Jack, 1/4 cup shredded chicken, and 2 tablespoons vegetable mixture. Roll up, and place enchiladas, seam side down, in prepared baking dish. Line dish with 2 rows of 6 enchiladas; place 4 more enchiladas, overlapping if necessary, in remaining space of prepared dish.
• Stir together butter and remaining 1/3 cup buffalo sauce; drizzle over enchiladas. Sprinkle with remaining 1/2 cup Monterey Jack, and drizzle with blue cheese dressing. Sprinkle with crumbled blue cheese. Cover with aluminum foil, and bake in preheated oven until cheese is melted and bubbly, 15 to 17 minutes. Uncover and sprinkle with dark green parts of sliced scallions.

BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
• Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.
• Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl; reserve 1 cup of cheese mixture. Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl.
• Coat both sides of a tortilla with Buffalo sauce and place on a plate. Add desired amount of chicken and cheese mixture. Roll tortilla and place seam-side down in the prepared baking pan. Repeat with remaining tortillas. Cover enchiladas with reserved cheese mixture and drizzle with reserved Buffalo sauce.
• Bake in the preheated oven until cheese is melted and tortilla edges are starting to brown, about 20 minutes. Top with blue cheese before serving.

BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat., Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. , Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.

EASY BUFFALO CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
• In a large bowl, combine chicken, cream cheese, 1 ½ cups shredded cheese, green chiles, and ½ cup Buffalo sauce, stirring until well combined. Stir together the butter, remaining Buffalo sauce, and heavy cream in a medium bowl.
• Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
• Spoon ½ cup of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining cheese and bake 15-18 minutes, or until cheese is melted and bubbly.
• Sprinkle with blue cheese or drizzle the ranch dressing over the enchiladas, then garnish with cilantro or green onions. Serve with more Buffalo sauce, if desired.

CREAMY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese., 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. , In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

MEXICAN FLAG BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
• Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
• Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
• Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
• Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
• Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
• Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.

SPICY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
• Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
• Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F.
• Spray a 9 x 13 baking dish with non-stick spray.
• Pour enchilada sauce in a bowl and begin by whisking in buffalo wing sauce.
• Set aside.
• Add shredded chicken to a bowl with 1/2 cup shredded cheese.
• Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly.
• Stir until mixture comes together.
• Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish.
• Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture.
• Roll each up and set it in the baking dish, seam side down.
• Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese.
• Bake for 20-25 minutes.
• Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top.
• Garnish with cilantro and serve.