Buffalo Chicken Enchiladas are the perfect balance of creamy and spicy. They’re loaded with buffalo chicken and then topped with a celery and blue cheese cream cheese queso. A fun and easy chicken enchilada recipe!
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What’s in This Buffalo Chicken Enchiladas Recipe?
The secret to this amazing spicy chicken enchiladas recipe is definitely the celery and blue cheese cream cheese queso smothered all over the top. The more the better! It cuts the heat from the buffalo chicken and Rotel just enough. I know you’ll be just as obsessed as we are!
- Chicken: Use leftover shredded cooked chicken or rotisserie chicken for this recipe.
- Enchilada Sauce: We used red enchilada sauce
- Buffalo Sauce: Use your favorite store-bought sauce, or make your own homemade Buffalo sauce.
- Rotel: We like the classic diced tomatoes and green chilies, but you can go for the mild or hot variety to adjust the spice level to your personal preference.
- Cheese: We love shredded cheddar cheese, but Monterey Jack, Swiss, or American are all great choices.
- Cream of Celery Soup: Condensed cream of celery soup forms the flavorful base of the sauce.
- Blue Cheese Dressing: Adds tangy flavor and rich creaminess to the sauce.
- Cream Cheese: We used low-fat, brick-style cream cheese for a healthier option, but full-fat also works.
- Tortillas: Use burrito-sized flour tortillas for the best results.
- Blue Cheese: Top these enchiladas off with some fresh crumbled blue cheese to really make them pop!
Variations on Spicy Chicken Enchiladas
We love the creaminess and tangy flavor that blue cheese adds to these enchiladas. However, if you’re not a fan, you can swap out the blue cheese dressing for ranch dressing and the blue cheese crumbles for dollops of fresh sour cream.
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How to Store and Reheat
Store leftover Buffalo chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.
How to Freeze
Freeze Buffalo chicken enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve up a plate of these Buffalo chicken enchiladas with restaurant favorites, like refried beans, and Mexican rice. Or go for something a little more simple, like air fryer ranch broccoli! Any way you serve them, they’re guaranteed to please!
Notes from the Test Kitchen
This Buffalo chicken enchiladas recipe is the perfect combination of creamy and spicy, sure to please both kids and adults alike! They’re incredibly easy, quick, and perfect for any family dinner. So what are you waiting for? Get to cooking this easy chicken enchilada recipe!
Buffalo Chicken Enchiladas Recipe
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Ingredients
- 3 cups shredded cooked chicken
- 10 ounces red enchilada sauce
- ½ cup Buffalo sauce (click for recipe!)
- 10 ounces Rotel tomatoes (1 can)
- 2 cups freshly shredded cheddar cheese divided
- 10.75 ounces condensed cream of celery soup (1 can)
- ½ cup blue cheese dressing
- 4 ounces low-fat cream cheese (½ brick)
- 12 burrito-sized flour tortillas
- ½ cup crumbled blue cheese plus more for serving
Optional Toppings
- Chopped tomatoes
- Chopped celery
- Sliced green onions
- Chopped fresh cilantro
- Ranch dressing
- Sour cream
Recommended Equipment
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.
- In a large bowl, combine the cooked chicken, enchilada sauce, buffalo sauce, rotel tomatoes, and 1½ cups cheddar cheese. Set aside.3 cups shredded cooked chicken, 10 ounces red enchilada sauce, ½ cup Buffalo sauce, 10 ounces Rotel tomatoes, 2 cups freshly shredded cheddar cheese
- In a medium saucepan, heat the soup and dressing until just bubbly. Stir in the cream cheese until melted and then the remaining ½ cup of cheddar cheese (leave a bit for the top of the enchiladas as well) until melted. Take off heat and set aside.10.75 ounces condensed cream of celery soup, ½ cup blue cheese dressing, 4 ounces low-fat cream cheese
- Place chicken mixture in the center of each tortilla (about ¼ cup) and roll the tortilla to create the enchilada. Place in the baking dish seam side down.12 burrito-sized flour tortillas
- Pour the cream cheese mixture over the top of the enchiladas and use a spoon to smooth out if the mixture is a bit thick. Sprinkle with more cheddar cheese (optional) and sprinkle with a bit of blue cheese crumbles.½ cup crumbled blue cheese
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and the tortillas cooked through and browned.
- Top with extra toppings as desired.Chopped tomatoes, Chopped celery, Sliced green onions, Chopped fresh cilantro, Ranch dressing, Sour cream
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If you prefer less spicy, you can use a can of regular tomatoes instead of the Rotel tomatoes. If you want them even spicier, add in some chopped jalapeños!
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You can fully assemble the enchiladas, then tightly wrap the pan in aluminum foil and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. If frozen, let thaw overnight in the refrigerator before baking.
- Nutritional information does not include optional toppings.
Nutrition Information
How to Make Buffalo Chicken Enchiladas Step by Step
Make the Filling: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside. In a large bowl, combine 3 cups of shredded cooked chicken, 10 ounces of red enchilada sauce, ½ cup of Buffalo sauce, 10 ounces (1 can) of Rotel tomatoes, and 1½ cups of cheddar cheese.
Cook the Sauce: In a medium saucepan, heat 10.75 ounces (1 can) of condensed cream of celery soup and ½ cup of blue cheese dressing until just bubbly. Stir in 4 ounces (½ brick) of low-fat cream cheese until melted and then the remaining ½ cup of cheddar cheese (leave a bit for the top of the enchiladas as well) until melted. Take off the heat and set aside.
Roll the Enchiladas: Place the chicken mixture in the center of each of 12 burrito-sized flour tortillas (about ¼ cup) and roll the tortilla to create the enchilada. Place in the baking dish seam side down.
Sauce the Enchiladas: Pour the cream cheese mixture over the top of the enchiladas and use a spoon to smooth out if the mixture is a bit thick. Sprinkle with more cheddar cheese (optional) and sprinkle with a bit of blue cheese crumbles.½ cup crumbled blue cheese
Bake the Enchiladas: Bake in the preheated oven for 30 minutes, or until the cheese is melted and the tortillas are cooked through and browned. Top with extra toppings as desired.
Cela a l’air magique !! Je ne peux penser à rien de mieux à faire en ce moment, mais fais-le!
Cette recette semble au-delà incroyable! C’est tout ce que ma famille aime dans un dîner. Chaud, réconfortant, les pommes! Essai cette recette à coup sûr.
È molto informativo e utile per me. Ammiro le preziose informazioni che offrite nei tuoi articoli. Grazie per averlo postato, di nuovo!
I tried to subscribe but it won’t go through! Why?
Great idea. I would try it with ranch instead but thats just me. Love the pictures…. mouthwatering lol
Great work but I need t know what is the buffalo sauce?
what is buffalo sauce?
Oh wow! This looks sooo GOOD!!