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Creamy Buffalo Chicken Enchiladas

Total Time

Prep: 15 min. Bake: 25 min.

Makes

6 servings

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
Creamy Buffalo Chicken Enchiladas Recipe photo by Taste of Home

Ingredients

  • 3 cups shredded rotisserie chicken
  • 1 can (10 ounces) enchilada sauce
  • 1/4 cup Buffalo wing sauce
  • 1-1/4 cups 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, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired.

Can you freeze Creamy Buffalo Chicken Enchiladas?

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°.

Nutrition Facts

2 enchiladas: 477 calories, 27g fat (8g saturated fat), 92mg cholesterol, 1195mg sodium, 31g carbohydrate (3g sugars, 5g fiber), 31g protein.

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