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

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

Ingredients

  • 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

Directions

  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. 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.

Reviews for Creamy Buffalo Chicken Enchiladas

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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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