Description
Delicious and spicy Buffalo Chicken Enchiladas featuring shredded rotisserie chicken mixed with creamy cream cheese, tangy ranch seasoning, and melted Monterey Jack and sharp cheddar cheeses, wrapped in flour tortillas and baked to bubbly perfection. Topped with buffalo sauce, ranch dressing, and fresh green onions, these enchiladas deliver bold flavors perfect for game day or a comforting dinner.
Ingredients
Units
Scale
Chicken Mixture
- 3 cups (420 g) rotisserie chicken, shredded
- 1/4 cup buffalo sauce
- 4 ounces (1/2 package) cream cheese, softened
- 3 tablespoons dry ranch seasoning mix
- 1/2 cup (56.5 g) Monterey Jack cheese, shredded
- 1/2 cup (56.5 g) sharp cheddar cheese, shredded
Assembly and Baking
- 1 cup (237 ml) buffalo sauce, for pouring
- 4 ounces (113 g) Monterey Jack cheese, shredded, for topping
- 4 ounces (113 g) sharp cheddar cheese, shredded, for topping
- 8 large flour tortillas
Garnish
- Ranch dressing, for garnish
- Green onions, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas later.
- Make the Chicken Filling: In a large bowl, combine shredded rotisserie chicken, ¼ cup buffalo sauce, softened cream cheese, dry ranch seasoning mix, ½ cup Monterey Jack cheese, and ½ cup sharp cheddar cheese. Mix well until evenly distributed to form a creamy, flavorful filling.
- Prepare Baking Dish: Pour 1 cup buffalo sauce into the bottom of a 9×13-inch baking dish and spread evenly to coat the base for extra flavor and moisture.
- Assemble Enchiladas: Place about ½ cup of the chicken mixture onto the center of each large flour tortilla. Roll the tortilla tightly around the filling, tucking in the sides as you roll to enclose the filling securely. Place each rolled tortilla seam-side down in the prepared baking dish. Repeat for all eight tortillas.
- Add Sauce and Cheese: Pour the remaining buffalo sauce evenly over the assembled enchiladas in the baking dish. Then sprinkle the remaining ½ cup Monterey Jack and ½ cup sharp cheddar cheeses evenly over the top to create a cheesy layer.
- Bake: Bake the enchiladas in the preheated oven for 25-30 minutes or until the cheese is melted, hot, and bubbly. For a golden-brown finish, you can broil the enchiladas for an additional 2-3 minutes.
- Garnish and Serve: Remove from the oven and garnish with a drizzle of ranch dressing and freshly chopped green onions. Serve warm for the best taste and texture.
Notes
- You can reduce the buffalo sauce by half if you prefer milder buffalo flavor.
- Rotisserie chicken is convenient, but you can use cooked shredded chicken breast as an alternative.
- For gluten-free version, substitute the flour tortillas with gluten-free tortillas.
- Broiling at the end is optional but gives a nice golden cheese crust.
- These enchiladas can be prepared ahead of time and refrigerated before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 595 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
