Buffalo Chicken Enchiladas

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Buffalo Chicken Enchiladas is another way to enjoy the taste combination of hot and blue! Why not? The corn tortillas add a fantastic flavor to the dish! Serve with plenty of blue cheese crumbles and blue cheese dressing on the side!


Buffalo Chicken Enchiladas


3 tablespoons unsalted butter, melted, plus more for greasing the pan

4 cups shredded rotisserie chicken or shredded turkey

8 ounces cream cheese, at room temperature

2 cups shredded Cheddar

1 cup hot sauce, plus more for serving, such as Frank’s

1 bunch scallions, thinly sliced, white and green parts separated

1 Cup diced celery

1/4 teaspoon ground cumin

16 corn tortillas

2 tablespoons crumbled blue cheese

2 tablespoons blue cheese dressing




  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions, celery and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
  3. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Or, fry as you would for any enchilada dish. Keep warm between damp paper towels.
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.