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Buffalo Chicken Enchiladas with delicious creamy ranch sauce and a spicy buffalo kick are a hearty main dish your whole family will love!
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Buffalo Ranch Chicken Enchiladas
These flavorful buffalo chicken enchiladas are packed with shredded chicken and cheese – with a delicious fun twist the whole family will love!
The flavors remind us of our Baked Ranch Chicken Thighs mixed with Cheesy Chicken Enchilada Dip, Slow Cooker Chicken Enchilada Soup, Easy Chicken Enchilada Pie Bake, and our Keto Buffalo Ranch Chicken Dip!
Buffalo chicken and a subtle ranch is the perfect flavor palate to add to enchiladas. The combination of flavors promises to delight even the pickiest eaters.
I love these buffalo chicken enchiladas because they’re an easy and popular weeknight dinner, but also perfect for a weekend of game day brunch item!
We love enchiladas with this delicious twist – a little spicy, a little creamy, and totally delicious!
We hope you love these enchiladas as much as we do.
How To Make Buffalo Chicken Enchiladas
This recipe is super simple to make, but it does help to follow the steps in order.
Follow below to see how we assemble these enchiladas.
Preheat oven to 350 degrees.
Spray a 9×13 baking dish with cooking spray, set aside.
In a medium bowl, mix the chicken with the 1/2 cup buffalo sauce and 1/4 cup sour cream.
Place a quarter-cup of the chicken mixture on the bottom third of a tortilla and roll. Once the tortilla is around the filling and place it seam down in the baking dish. Repeat this step with the remaining tortillas and filling. Reserve.
Melt the butter over medium heat in a small skillet or saucepan.
Whisk in flour and ranch seasoning mix and simmer for two minutes, stirring occasionally.
Gradually pour chicken stock into the butter mixture, stirring constantly. Once it’s dissolved, pour in half and half while continually stirring. Allow the sauce to simmer for two minutes or until thick.
Ladle the sauce over your pan of enchiladas. Generously top with the Monterey Jack Cheese.
Cover the pan in foil, gently tenting the top of the foil to ensure it doesn’t touch the cheese. Bake for 25 to 30 minutes, until the cheese is melted and the sauce is bubbly.
Optional step – once removing the foil, switch your oven to the “broil” setting and broil the pan until the cheese toasts just slightly, watching constantly to prevent it from burning.
Buffalo Chicken Enchilada Serving Suggestions:
Try topping these enchiladas with any of the following:
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Extra cheese
- More buffalo sauce (if you like them extra spicy!)
- Black Olives
- Even blue cheese dressing!
Also serve these enchiladas with carrots and celery sticks on the side in a whimsical nod to the buffalo chicken part of this dish!
What makes a buffalo sauce buffalo?
Some people use the terms “buffalo sauce” and “hot sauce” interchangeably. But hot sauce refers to the big family of sauces that are hot, where buffalo wing sauce is made with cayenne as its most distinctive flavor.
Buffalo sauce is also designed to be used with chicken wings (obviously we’re using it for something else here) but it perfectly compliments chicken.
Tips for perfect Buffalo Chicken Enchiladas
Try my perfect shredded chicken (LINK) in this meal. If you don’t have sufficient time to shred chicken then make enchiladas, you can always make shredded chicken ahead of time.
If you are in a hurry, you can always use a store-bought rotisserie chicken in this recipe as well. It makes for a great chicken base.
Try halving the buffalo sauce if you’re serving this recipe to little kids or are sensitive to spice. You can always serve extra sauce on the side for those who want more kick!
Frequently Asked Questions
Store any leftovers, if you have any, in an airtight container for 3 to 5 days.
They’re great to take over to neighbors or as a last minute meal.
Make sure to add extra time in the oven if baking it from frozen.
Use an instant-read kitchen thermometer to ensure the middle of the enchiladas reach at least 165 degrees.
Although it has a packet of ranch in the sauce, the ranch flavor is pretty subtle in this dish.
It sets off the chicken and the enchiladas perfectly, but isn’t overpowering.
Texas Pete’s every so often. One fun idea is to get a buffalo sauce flight and test out different kinds to see which you like the best!
Tortillas are a matter of personal preference. If someone you’re sharing this meal with has a gluten sensitivity, this can be easily made with corn tortillas.
The smaller flour tortillas are delicious too!
What To Serve With Buffalo Chicken Enchiladas
We love to serve these enchiladas with Restaurant Style Instant Pot Pinto Beans, Bacon Wrapped Cheddar and Garlic Jalapeno Poppers, Green Chile Skillet Queso, Knockoff Tito’s Tacos Salsa, Black Bean Salad, and some of our recent favorite easy side dishes:
Click here for more side dish recipe ideas!
Buffalo Chicken Enchiladas Recipe
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Buffalo Chicken Enchiladas
Equipment
Ingredients
- 3 cups shredded cooked chicken
- ½ cup buffalo sauce
- ¼ cup sour cream
- 10 flour soft taco sized tortillas or corn tortillas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 packet dried ranch dressing mix
- 1 cup chicken stock
- 1 cup half & half
- 8 ounces shredded Monterey Jack cheese
- More buffalo sauce ranch dressing, and sliced scallions for garnish
Instructions
- 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 1/4th cup of the chicken mixture on the bottom 1/3rd 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 not to touch the cheese. Bake for 25-30 minutes until the cheese is melted on top and it’s bubbly.
- Optional, 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.
