Buffalo Chicken Enchiladas

Christine Bombyk


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

★★★★★ 2 votes
20 Min
40 Min


rotisserie chicken (or at least 3 c of leftover/shredded chicken)
1 c
your favorite wing sauce
1 can(s)
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


  • 1Preheat oven to 350. Spray a 13x9 inch glass dish.
  • 2Pull 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.
  • 3Place chicken in a medium bowl and add wing sauce. Stir until evenly coated and let sit during next step.
  • 4In another bowl, combine soup and sour cream and 1/4 C. of green onions.
  • 5In 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.
  • 6Once 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" :)
  • 7Cover with aluminum foil and bake for 30 minutes or until bubbly. Enjoy!

Printable Recipe Card

About Buffalo Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy