I believe my love for Mexican food is obvious, but combine Mexican with buffalo chicken and you have the best darn dinner ever! My husband was raving over these and I have to agree, these enchiladas were a great unique twist that was full of wonderful flavor. He took leftovers for lunch and loved them just as much. I think if I made a batch of these buffalo chicken enchiladas every week he would be in heaven.
Having the pre-shredded buffalo chicken you made on Sunday is a real time saver. Usually I make my enchiladas with 6” tortillas, but I happened to have a bag of 10” in the freezer, so I went with it. You could use either size and they will still turn out perfect.
Buffalo Chicken Enchiladas
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4-6
Ingredients
- 8 10” flour tortillas
- 2 cups shredded buffalo chicken
- 1 can red enchilada sauce
- ½ cup Franks Red Hot Wing Sauce
- 1 ½ cup shredded cheese
- 3 oz blue cheese crumbles
- 3 green onions, chopped
Instructions
- Preheat oven to 350 degrees. Spray a casserole dish with non stick cooking spray. Pour ¼ cup enchilada sauce on bottom of dish.
- In a small bowl combine wing sauce and remaining enchiladas sauce.
- In a medium bowl combine buffalo chicken, half of the shredded cheese, half of the blue cheese, chopped green onions and half of the wing/enchilada sauce. Mix well. Fill each tortilla and place seam side down in the baking dish.
- Top with remaining sauce and shredded cheese. Bake 25-30 minutes. Top with remaining blue cheese after removing from the oven.
Adapted from Cook Au Vin
My stepson would so love these. Thanks for sharing.
These would be an absolute hit in our house! We’re definitely on a buffalo-anything kick right now =)