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Buffalo Chicken Enchiladas

This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    10 servings


  • 3 cups shredded rotisserie chicken
  • 2 cups shredded cheddar cheese, divided
  • 1 can (10 ounces) diced tomatoes and green chiles, drained
  • 1 can (10 ounces) enchilada sauce
  • 1/2 cup Buffalo wing sauce
  • 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
  • 4 ounces reduced-fat cream cheese, cubed
  • 1/2 cup blue cheese salad dressing
  • 10 flour tortillas (8 inches)
  • 1/3 cup crumbled blue cheese
  • Optional: Chopped tomatoes, sliced celery, shredded lettuce, sliced green onions, minced fresh cilantro and additional cheddar cheese


  • Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat.
  • Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce.
  • Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.

Test Kitchen Tips
  • Add classic enchilada toppings like chopped lettuce, green onions and tomatoes for more flavor./li>
  • Love this recipe? Be sure to check out our other Buffalo chicken recipes.
  • Our Test Kitchen pros recommend making these enchiladas in our 13x9 stoneware baking dish.
  • Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
    Nutrition Facts
    1 enchilada: 472 calories, 26g fat (10g saturated fat), 76mg cholesterol, 1387mg sodium, 34g carbohydrate (2g sugars, 3g fiber), 25g protein.


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    Average Rating:
    • Tim
      Jan 5, 2021

      These were delicious. I wasn’t sure about mixing enchilada and wing sauce, but it works! I make pretty good buffalo wings, but I have to say I think I’d prefer eating these as there’s more depth of flavor. Excellent!

    • Connie
      Nov 3, 2020

      Made these for my family they were amazing! We are huge buffalo chicken fans. You can use these from appetizers by cutting them up and putting toothpick in them to making full meal. BTW, Estella, these enchilladas ARE NOT "Authentic"! Why people have to put down people's recipies is beyond me. This recipe was AMAZING!

    • Udit
      Mar 5, 2020

      I made this. it was awesome. Thanks for sharing this with us.

    • Cheri
      Jan 19, 2020

      I made these for the Mcgregor/Cowboy fight and my family LOVED them! I served with a nice salad and celery sticks. Very rich but on point for buffalo chicken fans.

    • Estella
      Jan 11, 2020

      Authentic enchiladas, whatever the filling, are made with corn tortillas, not flour tortillas.