Buffalo Chicken Enchiladas

Name: Buffalo Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: North America, Mexican
Ingredients: 3 cups shredded rotisserie chicken; 2 cups shredded cheddar cheese, divided; 1 can (10 ounces) diced tomatoes and green chiles, drained; 1 can (10 ounces) enchilada sauce; 1/2 cup Buffalo wing sauce; 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted; 4 ounces reduced-fat cream cheese, cubed; 1/2 cup blue cheese salad dressing; 10 flour tortillas (8 inches); 1/3 cup crumbled blue cheese; Optional: Chopped tomatoes, sliced celery, shredded lettuce, sliced green onions, minced fresh cilantro and additional cheddar cheese

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 15 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Becky Hardin, St. Peters, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 01, 2023

This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri

Test Kitchen Tips

Add classic enchilada toppings like chopped lettuce, green onions and tomatoes for more flavor./li>

Love this recipe? Be sure to check out our other Buffalo chicken recipes.

Our Test Kitchen pros recommend making these enchiladas in our 13x9 stoneware baking dish.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Watch How to Make Buffalo Chicken Enchiladas

TEST KITCHEN APPROVED

Buffalo Chicken Enchiladas

5 Reviews Add your review

Yield:10 servings

Prep:20 min

Cook:30 min

Save Saved Saving email print

Ingredients

3 cups shredded rotisserie chicken
2 cups shredded cheddar cheese, divided
1 can (10 ounces) diced tomatoes and green chiles, drained
1 can (10 ounces) enchilada sauce
1/2 cup Buffalo wing sauce
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
4 ounces reduced-fat cream cheese, cubed
1/2 cup blue cheese salad dressing
10 flour tortillas (8 inches)
1/3 cup crumbled blue cheese
Optional: Chopped tomatoes, sliced celery, shredded lettuce, sliced green onions, minced fresh cilantro and additional cheddar cheese

Text Ingredients

Shop Recipe

Directions

1
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.

2
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.
3
Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.