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buffalo chicken enchiladas

(2 ratings)
Recipe by
Christine Bombyk
Lafayette, IN

I love the spicy flavor with the creaminess of the sauce! Of course the cheese is also fab!

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 40 Min

Ingredients For buffalo chicken enchiladas

  • 1
    rotisserie chicken (or at least 3 c of leftover/shredded chicken)
  • 1 c
    your favorite wing sauce
  • 1 can
    cream of chicken soup
  • 1 c
    sour cream
  • 1 pkg
    flour tortillas (burrito size)
  • 2/3 c
    green onions - chopped
  • 3 c
    cheddar cheese

How To Make buffalo chicken enchiladas

  • 1
    Preheat oven to 350. Spray a 13x9 inch glass dish.
  • 2
    Pull chicken from the bones and place into a large dish. I use one whole chicken. If using leftover meat, make sure there is at least 3 C to fill your tortillas.
  • 3
    Place chicken in a medium bowl and add wing sauce. Stir until evenly coated and let sit during next step.
  • 4
    In another bowl, combine soup and sour cream and 1/4 C. of green onions.
  • 5
    In each tortilla shell, spoon 2 TBSP of the soup/sour cream mixture down the center and then add 1/4 C of the chicken. Sprinkle with some cheese, then fold and place into pan. Repeat this step until your pan is filled.
  • 6
    Once pan is filled, cover enchiladas with the rest of the soup/sour cream mixture and sprinkle with remaining cheese and green onions. My family loves cheese so I go ahead and just cover the whole thing instead of "sprinkling" :)
  • 7
    Cover with aluminum foil and bake for 30 minutes or until bubbly. Enjoy!

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