These Buffalo Chicken Enchiladas are not only super easy and quick to make, they're incredibly delicious! One of the best parts about making these Buffalo chicken Enchiladas, is that they can be made in advance. And that's good news for people that have busy lives and busy schedules. In just 30 minutes, dinner is done. Serve with a side of sliced avocado, veggie sticks or green salad and you're good to go!
In fact, these enchiladas can be made ahead of time, frozen, and reheated later! Try this tasty buffalo chicken recipe tonight for dinner. This is one of the best recipes I have ever tried on my blog and my son loved them so much that he asked me to make more for his lunch the next day.
I love that enchiladas are always a great hit with my family and I can make them in large quantities to have enough leftovers for dinner. This tasty dinner is great to make on busy weeknights. That's perfect because these are the perfect addition to any Taco Tuesday table. Filled to capacity with delicious buffalo ranch chicken and topped with cheese and a tasty ranch sauce, these enchiladas are an Americanized twist on a Mexican classic that brings a nice change of pace to Taco night!
The only thing I love more than buffalo chicken is chicken fajitas. One night while I was making enchiladas, I was thinking about using some of the leftover chicken to make a buffalo ranch dip recipe. As I thought about prep for the dip, it suddenly occurred to me that buffalo ranch chicken would be absolutely amazing in an enchilada. And so, these buffalo ranch chicken enchiladas were born. We all love them, and I think you will, too.
Can I make my own ranch seasoning mix?
Yes, you can. You will need 1 cup dried buttermilk powder (found at most grocery stores or Walmart) and add spices such as onion powder, garlic powder, and parsley. You will still get a delicious flavor from your Buffalo Chicken Enchiladas if you are using a homemade ranch seasoning mix. I love that I can customize the ranch mix to my family's taste when I am making a homemade ranch mix.
What can I use instead of sour cream?
If you forgot to buy the sour cream, to make this buffalo chicken enchiladas recipe, have no fear I have a couple of options for you. First, plain Greek yogurt is the best substitution for you to use in place of sour cream.
You are also able to substitute sour cream with heavy whipping cream. Be sure to reduce the amount of whipping cream, due to it being more liquid than sour cream is. If you use heavy whipping cream instead of sour cream you will lose the "tang" but using Greek yogurt will allow you to keep that sour cream tang.
What kind of buffalo sauce should I use?
You can choose to either make your own buffalo sauce or use a store-bought buffalo sauce. I prefer making my buffalo sauce at home using Frank's Red Hot Sauce since it has the perfect blend of spice and flavor. You can also buy hot pepper sauce for this recipe instead.
Are buffalo chicken Enchiladas with Ranch spicy?
These enchiladas are slightly spicy but not overly spicy. If you are looking for a spicier buffalo sauce, mix hot sauce with the Frank's Red Hot Sauce and it will make a more zesty buffalo-flavored sauce. If you do not like your food too spicy, be sure to reduce the amount of spice from the hot sauce.
How should I store leftovers?
Leftover buffalo chicken enchiladas with ranch can be stored in an airtight container and placed in the refrigerator. You can store your leftovers for up to five days in the fridge. Be sure to always keep them tightly covered.
How should I store leftovers?
Leftover buffalo chicken enchiladas with ranch can be stored in an airtight container and placed in the refrigerator. You can store your leftovers for up to five days in the fridge. Be sure to always keep them tightly covered.
How can I reheat leftovers?
Leftovers can be reheated in the microwave or you can transfer them to a baking sheet and heat them in the oven. I personally prefer reheating in the oven for the best texture, but microwaves will work also.
Microwave: Heat at half power, and stir every 2 minutes so they don't dry out. Continue heating until they are completely warmed through the center. Do not reheat more than once, as the texture will change and won't be as good as when you first baked it.
Oven: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil and place your leftover enchiladas on the baking sheet inside the oven. Bake for about 5 to 10 minutes, or until heated through.
Can you make this Buffalo Chicken Enchiladas recipe ahead of time
Yes! These buffalo chicken enchiladas can be made 8 to 10 hours in advance and refrigerated. Then all you need to do is bake them and then serve them.
Can I freeze leftover Buffalo Chicken Enchiladas?
Yes, you can. These buffalo chicken enchiladas freeze very well and will stay good for up to 6 months. Thaw them overnight and bake in the oven according to recipe directions.
What cheese should I use in this recipe?
I used Monterey jack cheese to make this buffalo chicken enchiladas with a ranch recipe. You could also use pepper jack, Mexican blend, or even Colby jack. No matter what cheese you use, your family is going to love this easy dish.
Ingredients for Buffalo Chicken Enchiladas
It doesn't take much to make these delicious enchiladas, and you probably have many of the ingredients in your kitchen already. The ones that you don't are easy to find at your local grocery store. There's nothing fancy here, just delicious buffalo ranch flavors all wrapped up in an enchilada. Yummo!
- shredded cooked chicken
- buffalo sauce
- sour cream
- soft flour or corn tortillas
- unsalted butter
- all-purpose flour
- dried ranch dressing mix
- chicken broth
- half & half
- Monterey Jack cheese shredded
- More buffalo sauce ranch dressing, and sliced scallions for garnish
How to Make Buffalo Chicken Enchiladas
Making these enchiladas is as easy as the ingredient list. In just a few steps, you'll have a tasty twist on enchiladas that everyone will love. You'll find the complete recipe along with amounts and cooking times in the recipe card below, but the overview that follows here will give you an idea of how easy this tasty recipe is to make.
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
- In a medium-sized bowl, mix the chicken with the buffalo sauce and sour cream. Place about ¼th cup of the chicken mixture on the bottom ⅓rd of a tortilla. Roll the tortilla around the filling and place it seam-side down into the baking dish. Repeat with the remaining filling and tortillas.
- In a small saucepan or skillet, melt the butter over medium-low heat. Whisk in the flour and ranch seasoning mix. Let cook for 2 minutes, whisking occasionally. Slowly stream in the chicken stock while stirring. Slowly stream in the half and half while stirring. Let simmer for 2 minutes or until thickened.
- Pour the sauce over the enchiladas in the baking dish. Top with the shredded Monterey Jack cheese. Cover with foil, make sure not to touch the cheese. Bake for 25-30 minutes until the cheese is melted on top and it’s bubbly.
- Optionally, take the foil off, turn the broiler on high and broil the cheese on top until lightly golden, just a couple of minutes. Watch it the entire time or it may burn.
- Let cool for at least 5 minutes. Top with more buffalo sauce, ranch dressing, and sliced scallions, optional.
Notes
- Such a fun twist on a classic. The buffalo sauce really shines through, it is not overly spicy but there is a definite kick. I suggest halving the buffalo sauce in the filling if you do not like spice.
- The sauce on top doesn’t taste much like ranch but the ranch seasoning just gives it a nice flavor, but it doesn’t scream RANCH.
- Buffalo Chicken Enchiladas are a fun twist on the classic dish. Traditional enchilada recipes typically use green chili sauce, and this recipe takes that flavor to another level with buffalo sauce instead.
- The buffalo chicken filling is not spicy - it has just enough of a kick for those who do not like too much spice in their dishes while still being flavorful.
- We recommend halving the amount of buffalo sauce if you prefer less spice or want your family to be able to enjoy more than one serving at once!
- Serve these Buffalo Chicken Enchiladas topped with shredded Monterey Jack cheese and ranch dressing mixed together as well as sliced scallions (optional). Bon Appetit!
Make These Buffalo Ranch Chicken Enchiladas Part of Your Taco Tuesday Routine
These buffalo ranch chicken enchiladas are so simple and so delicious, they're perfect for any Taco Tuesday - or any day, period. They're incredibly easy and so full of flavor, you'll be glad you gave them a try. So will your family. So grab your ingredients, whip up a batch of these tasty enchiladas and watch your family devour them!
What To Serve With Buffalo Chicken Enchiladas
Enchiladas are so darn good that you need to serve something with them that will highlight their awesome flavor and make your mouth water all the more. Take a look at the list of sides that will go with those tasty flavor explosions and find what speaks to your heart...and tastebuds!
More Tasty Buffalo Chicken Recipes
If you're looking for even more tasty buffalo chicken recipes, check these out!
Buffalo Chicken Enchiladas Video
Buffalo Chicken Enchiladas
Equipment
- 9x13 baking pan
Ingredients
- 3 cups shredded cooked chicken
- ½ cup Buffalo sauce
- ¼ cup sour cream
- 10 soft flour or corn tortillas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 package dried Ranch dressing mix
- 1 cup chicken broth
- 1 cup half & half
- 8 ounces Monterey Jack cheese shredded
- More Buffalo sauce Ranch dressing, and sliced scallions for garnish
Instructions
- Pull out and measure the ingredients.
- Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray. Set aside.
- In a medium bowl, mix the chicken with the Buffalo sauce and sour cream.
- Stir until blended.
- Place about ¼th cup of the chicken mixture on the bottom of ⅓rd of a tortilla.
- Roll the tortilla around the filling and place it seam-side down into the baking dish. Repeat with the remaining filling and tortillas.
- In a small saucepot or skillet, melt the butter over medium-low heat. Whisk in the flour and Ranch seasoning mix. Let cook for 2 minutes, whisking occasionally.
- Slowly stream in the chicken stock while stirring.
- Slowly stream in the half and half while stirring.
- Let simmer for 2 minutes or until thickened.
- Pour the sauce over the Enchiladas in the baking dish.
- Top with the shredded Monterey Jack cheese.
- Cover with foil. Make sure foil does not to touch the cheese. Bake for 25-30 minutes until the cheese is melted and bubbly.
- Optional: Take the foil off and turn the broiler on high. Broil until the cheese is a light golden color. Keep a close watch on it so it doesn't burn, as it only takes a a couple of minutes.
- Let cool for at least 5 minutes.
- Top with more Buffalo sauce, Ranch dressing and sliced scallions, if desired.
- Serve!
- Enjoy every bite!
Notes
- Such a fun twist on a classic. The buffalo sauce really shines through, it is not overly spicy but there is a definite kick. I suggest halving the buffalo sauce in the filling if you do not like spice.
- The sauce on top doesn’t taste much like ranch but the ranch seasoning just gives it a nice flavor, but it doesn’t scream RANCH.
Nutrition
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