Real Recipes From Real Home Cooks ®

buffalo chicken wing enchiladas

Recipe by
Gina Davis
Cedar Bluff, VA

Ok I have made a few versions of Buffalo Chicken Enchilada Recipes from the net and well now they all have been more of a chicken enchilada and no so much a Buffalo Chicken Wing style flavor. So as I have learned over many years of cooking it is always better to just make it up as you go along! I knew the taste I wanted so with much head scratching and rummaging into the spices I decided I would just make it this way. I know it looks like a lot of ingredients but it really is just spices I make my own wing sauce. You can sub all that for 1 cup of Texas Pete Mild Wing Sauce!

yield 3 - 4
prep time 40 Min
cook time 35 Min
method Bake

Ingredients For buffalo chicken wing enchiladas

  • i make my own wing sauce, if you do not want to make the wing sauce use 1 cup premade jarred sauce! what to leave out is posted in the directions
  • 3
    boneless skinless chicken breast
  • 2 Tbsp
  • 4 Tbsp
  • 1/2 c
    hot sauce (i use frank's red hot or crystal)
  • 4 Tbsp
    apple cider vinegar (white will work to just add 1 extra tablespoon for a total of 5 tbs)
  • 1 tsp
    chili powder
  • 2 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
    smoked paprika (or regular paprika)
  • 1 tsp
    white pepper (or black)
  • 2 Tbsp
    lime juice
  • 4 oz
    cream cheese (half a block)
  • blue cheese crumbles
  • 2
    shredded mozzarella (or what you like)
  • 8
    8 inch flour tortillas
  • 3 Tbsp
  • 3 Tbsp
  • 1 c
    sour cream
  • 1 c
    chicken stock
  • 1 can
    fire or regular green chilies
  • 1 tsp
  • 1 tsp
    fresh ground black pepper
  • remaining mozzarella cheese

How To Make buffalo chicken wing enchiladas

  • 1
    Slice chicken breast into very thin slices (I leave mine half frozen and this makes it to where you can slice it paper thin.
  • 2
    In a skillet heat oil and add chicken and fry until done and liquid has mostly absorbed.
  • 3
    IF YOU DO NOT WANT TO MAKE THE SAUCE INTO THE CHICKEN..... Add 1 cup wing sauce I use Texas Pete Mild Wing Sauce so I am sure it will replace nicely. So skip butter, hot sauce, vinegar and all the spices. Start back with the cream cheese and follow through rest of ingredients.
  • 4
    Add hot sauce, vinegar and spices. Salt and pepper to taste.
  • 5
    Cut up cream cheese into small pieces and add to chicken mixture. Let melt and mix into chicken thoroughly.
  • 6
    Add lime juice and again mix thoroughly. Turn off heat and let hang out in pan while you make white sauce.
  • 7
  • 8
    Melt butter in medium sauce pan
  • 9
    Add flour and stir cook low heat 2 mins to kick the raw taste from the flour without browning.
  • 10
    Add 1 cup chicken stock or broth stir until it starts to thicken.
  • 11
    Add 1 cup sour cream and stir
  • 12
    Add whole can of Chilies and stir let simmer on lowest heat while you assemble the Enchiladas.
  • 13
    Open bag of 8 inch flour tortillas and heat in microwave 35 seconds to soften. Leave in bag to do this
  • 14
    Preheat oven to 375 degrees
  • 15
    Prepare 9x13 baking dish by adding 1/2 cup White Chilies Sauce to bottom and spreading it evenly around.
  • 16
    Assemble Enchiladas: Take one tortilla and put a heaping spoonful of chicken mixture on and spread down center or tortilla.
  • 17
    Sprinkle on Blue Cheese and Mozzarella and roll tightly. Place into prepared baking dish. Do this until the chicken mixture is used up or you run out of tortillas.
  • 18
    Spoon remaining White Chilies Sauce over Enchiladas and top with remaining mozzarella cheese drizzle with wing sauce if you would like. I did I had some made from a dinner from last week but again use bottle sauce :)
  • 19
    Bake in 375 degree oven for 35 minutes or until sauce and cheese is nice and bubbly
  • 20
    Remove from oven and cool for 15 minutes before serving. HOPE YOU ENJOY!!