Creamy Buffalo Chicken Enchiladas Recipe
Creamy Buffalo Chicken Enchiladas Recipe photo by Taste of Home
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Creamy Buffalo Chicken Enchiladas Recipe

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I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. —Crystal Schlueter, Northglenn, Colorado
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings


  • 3 cups shredded rotisserie chicken
  • 1 can (10 ounces) enchilada sauce
  • 1/4 cup Buffalo wing sauce
  • 1-1/4 cups (5 ounces) shredded Monterey Jack or cheddar cheese, divided
  • 12 corn tortillas (6 inches), warmed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup blue cheese salad dressing
  • 1/4 cup 2% milk
  • 1/4 teaspoon chili powder
  • Optional toppings: sour cream, thinly sliced green onions and additional Buffalo wing sauce

Nutritional Facts

2 enchiladas (calculated without optional toppings) : 477 calories, 27g fat (8g saturated fat), 92mg cholesterol, 1195mg sodium, 31g carbohydrate (3g sugars, 5g fiber), 31g protein.


  1. Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.
  2. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
  3. In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.
  4. Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 6 servings.
Originally published as Creamy Buffalo Chicken Enchiladas in Simple & Delicious October/November 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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whimsywendy User ID: 8575361 239363
Reviewed Dec. 14, 2015

"Oh, these were SUPERB! I actually don't usually like buffalo wings because they are too spicy, but I loved this recipe! Very easy too. My husband added extra hot sauce on his but he loved them & wants me to make them again on Superbowl Sunday!"

Cook38 User ID: 1584232 238586
Reviewed Dec. 2, 2015

"Pretty much love Buffalo everything but did not love these. I thought they were pretty bland, and I even added crumbled blue cheese to the sauce. Just mediocre for me, and while extremely easy and quick to make, I probably would skip making these again."

sugarcrystal User ID: 5836839 225164
Reviewed Apr. 20, 2015

"I made these over the weekend. YUM!"

CookingUSA User ID: 7138853 225011
Reviewed Apr. 18, 2015

"I made these for a casual dinner with my sister and a friend. My friend loved them, but I thought they were a bit sour and lacking seasoning. Perhaps replace the blue cheese dressing with ranch and ad some other spices?"

hdubose User ID: 8187434 220041
Reviewed Feb. 8, 2015

"FANTASTIC!!!!! This was super easy and OUT OF THIS WORLD!!!"

LindsayMann User ID: 8076150 121671
Reviewed Nov. 8, 2014

"These were delicious! My husband doesn't like enchilada sauce so I used Herdez ranchera salsa instead. I also added some fresh onion to the chicken mixture just for some added flavor. Everything else I followed exactly and the flavor was great! This is going in my regular recipe rotation."

vlh0316 User ID: 1070252 197053
Reviewed Oct. 7, 2014

"I just fixed these today and they are wonderful. I don't usually like red enchilada sauce, so I used the the green chili enchilada sauce. I will be making them again. My kids loved them too."

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