Mexico meets Buffalo in this Buffalo Chicken Enchiladas recipe.
My family is pretty crazy about anything with hot sauce. Seriously, these days we go through sriracha almost as quickly as ketchup. Give them Buffalo spiced anything? Happy family! Or spicy Mexican fare? Muy bien!
So why not combine the two? Duh. Seems a little more than obvious now. It’s not an original idea. Apparently I’ve been missing out on the genius of Buffalo Chicken Enchiladas for a while. My friend Jessica, from How Sweet It Is, was a bit quicker at figuring out the brilliant combo. She’s crazy smart like that. I guess it’s better late than never, huh?
These Buffalo Chicken Enchiladas were easy enough for a weeknight meal, and had the kids instantly drooling when they were greeted by the aroma. The pieces and parts can be prepped ahead, or the whole dish put together, refrigerated and baked when ready to serve.
The ingredients are basic, which is always nice. While I used corn tortillas (which I think is traditional for enchiladas), if you prefer flour tortillas, go for it. We tend to like the flavor and texture that corn tortillas add. They can be more challenging to roll, but with a little warming in the microwave of warm oven, you’ll find them easier to work with. I used the Buffalo Hot Sauce from a batch I made in these enchiladas, but easily substitute your favorite hot wing sauce.
I hope you enjoy this combination as much as we did. It makes a great meal served with a simple side salad, and would be the perfect recipe to double (or triple) for serving a large hungry crowd.
- 2 tablespoons olive oil (or canola oil)
- 14.5 ounce canned diced tomatoes, drained
- 8 ounces canned tomato sauce
- 4 ounce can diced green chiles
- ½ cup hot sauce recipe
- 4 ounces cream cheese (reduced fat works fine)
- 1 pound (about 2 cups) cooked shredded or diced chicken
- 12 6-inch corn tortillas (or flour, if you prefer)
- 4 ounces (about 1½ cups) shredded Monterey Jack cheese
- optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese
- Preheat oven to 350°F.
- Heat oil in large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles; bring to a simmer and cook for 3 minutes. Mash any larger pieces of tomato that remain.
- Coat the bottom of a 9x13-inch oven-safe baking dish with about ⅓ cup of the tomato/green chile sauce—just enough to lightly coat bottom.
- Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve ⅓ cup of sauce.
- Add chicken, stir to combine. Keep warm over low heat.
- Warm corn tortillas in microwave for up to 30-45 seconds to soften up (or in warm oven on baking sheet for a couple of minutes, being careful not to burn).
- Fill each tortilla with about ¼ cup of the chicken mixture, gently roll tortilla to close, place in baking dish, seam side down. Repeat with remaining tortillas. (In a 9x13-inch dish, 6-inch tortillas should fit snugly side by side in two rows.)
- Top with reserved ⅓ cup sauce (plus remaining chicken mixture, if any) and shredded cheese.
- Bake in 350°F oven for about 15-20 minutes until cheese is melted. Serve warm.
- If desired, garnish with sour cream, chopped cilantro, diced tomatoes, chopped green onions, or crumbled blue cheese.