Our Recipes

Buffalo Chicken Enchiladas

NOTES:

Buffalo Chicken Enchiladas

Active:20 mins

Total: 50 mins

Servings:4

Yield: 8 enchiladas

Ideal for buffalo chicken lovers, this enchilada bake is rich, creamy, and spicy, making it the perfect dinnertime indulgence. The cool, crunchy, and tangy salsa perfectly complements the enchiladas’ Mexican-inspired flavors. Plus, using rotisserie chicken as a shortcut makes this dish perfect for busy weeknights. Enjoy with a cold beer!

INGREDIENTS:

1 10-oz. can red enchilada sauce
¾ cup buffalo-style hot sauce (such as Frank’s RedHot)
¼ cup ranch dressing
3 cups shredded cooked chicken
4 oz.s cream cheese, softened
2 cups pre-shredded Cheddar Jack cheese, divided
10 6-in.s flour tortillas
1 cup sliced celery, from two stalks
½ cup finely chopped carrot, from 1 large carrot
¼ cup finely diced white onion
1 jalapeño, seeded and chopped
1 Tbsp. lime juice, from 1 lime
2 tsp.s olive oil
¼ tsp. table salt
3 Tbsp.s blue cheese dressing
3 Tbsp.s crumbled blue cheese

DIRECTIONS:

Step 1
Preheat oven to 375°F. Stir together enchilada sauce, buffalo sauce, and ranch in a medium bowl.

Step 2
Stir together chicken, cream cheese, 1 cup of the shredded cheese, and 3/4 cup of the enchilada sauce mixture in a large bowl. Place 1/3 cup chicken enchilada mixture into center of each tortilla; roll to seal.

Step 3
Coat bottom of a 13 x 9-in. dish with 1/4 cup of the sauce mixture. Arrange rolled enchiladas seam side down in dish. Spread remaining sauce evenly over enchiladas; sprinkle with remaining shredded cheese. Bake in preheated oven until golden and bubbly, about 30 minutes.

Step 4
While enchiladas bake, stir together celery, carrot, onion, jalapeño, lime juice, olive oil, and salt in a small bowl; set aside.

Step 5
Drizzle baked enchiladas with blue cheese dressing, and sprinkle with blue cheese crumbles. Top each serving with celery salsa.