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Buffalo Chicken Enchiladas

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"If you like enchiladas and Buffalo wings, then why not have both!"
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50 m servings 857
Original recipe yields 8 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
  2. Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.
  3. 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.
  4. 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.
  5. 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® 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

Per Serving: 857 calories; 40.1 79.7 41.2 148 2713 Full nutrition

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