If you like enchiladas and Buffalo wings, then why not have both!


Recipe Summary test

30 mins
20 mins
50 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can make your shredded chicken on the stove if you like and season it with the ranch mix and Buffalo wing mix packages. I cook my chicken in the slow cooker because its much easier to shred. Just put the thawed chicken breast in the slow cooker with the 2 packages of mix and a little Frank's(R) hot sauce and let it cook for a few hours. The chicken shreds easily and is full of flavor. Shred chicken and drain the excess sauce.

Nutrition Facts

857 calories; protein 41.2g; carbohydrates 79.7g; fat 40.1g; cholesterol 148.2mg; sodium 2712.5mg. Full Nutrition