Buffalo Chicken Enchiladas

Over the weekend, I found a dish that I planned on making… wrote out my grocery list, then… stumbled upon another recipe I had saved a while back that intrigued me so much I decided to make that instead (this recipe). If you like enchiladas and buffalo wing sauce, then you’ll surely love this! It’s a relatively easy recipe once you have the chicken cooked and ready to go. A way to simplify the process is to pick up a roasted chicken from the grocery story and simply shred some of it to use. I chose to poach my chicken since I had some chicken tenders in the fridge, which results in very juicy and tasty meat (instructions below). But feel free to cook the chicken (if you go that route) however it suits you.

Buffalo Chicken Enchiladas!


  • 8 large tortillas
  • 3 boneless, skinless chicken breasts, cooked and shredded
  • 3 cups red enchilada sauce (from 28 oz. can)
  • 1/2 cup buffalo wing sauce (+ more depending on your taste buds)
  • 1 cup shredded Mexican Four cheese blend
  • 4 oz. gorgonzola cheese, crumbled
  • 5 green onions, chopped
  • 1/2 cup fresh cilantro, coarsely chopped


  1. Preheat oven to 375 degrees F.
  2. Spray a 9 x 13 baking dish with non-stick spray.
  3. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside.
  4. Add shredded chicken to a bowl with 2 chopped green onions and 1/2 cup Mexican cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.
  5. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down.
  6. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining Mexican cheese.
  7. Bake for 20-25 minutes.
  8. After taking out of the oven, immediately add crumbled gorgonzola on top.
  9. Garnish with the remaining onions and cilantro, and serve.
  10. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.

Buffalo Chix Enchiladas Serving

* To poach chicken:

  1. Start with boneless, skinless chicken breasts or chicken tenders. Place the chicken at the bottom of a wide pan. Don’t overcrowd them.
  2. Add enough water so it just barely covers the chicken.
  3. Add some fresh herbs like thyme or tarragon, along with a bay leaf and a few whole black peppercorns, in addition to about a tablespoon of Kosher salt. (For this recipe, I added some Seasoning Salt and chopped onion flakes, plus the salt.)
  4. Bring the water to a boil, then lower it to a simmer. You should see a few gentle bubbles rise up from time to time, but definitely not a full rolling boil.
  5. Simmer for about 10 minutes, then turn off the heat, cover the pot tightly and let the chicken breasts stand in the hot water for another 15 to 20 minutes, depending on how big the chicken breasts/tenders are.
  6. After 15 to 20 minutes, take the chicken out and pull/shred/chop them into pieces..

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Cheesy Chicken Enchiladas II

Here’s another recipe for chicken enchiladas that is on the healthier side, but still so very good!

Recipe courtesy of Cooking Light


  • 2 1/2  cups  chopped cooked chicken breast
  • 2  cups  (8 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese
  • 1 2/3  cups  plain low-fat yogurt
  • 1/4  cup  chopped onion (saute, if desired)
  • 1/4  tsp  freshly ground black pepper
  • 1  (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
  • 1  (4.5-ounce) can chopped green chiles, drained
  • 8  (8-inch) flour tortillas
  • Cooking spray
  • 1/2  cup  (2 ounces) finely shredded reduced-fat sharp cheddar cheese
  • 1/4  cup  chopped green onions


  1. Preheat oven to 350°.
  2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
  3. Arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray.
  4. Repeat procedure with remaining 7 tortillas and remaining chicken mixture.
  5. Spread reserved 1 cup chicken mixture evenly over enchiladas.
  6. Cover and bake at 350° for 20 minutes.
  7. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

Cheesy Chicken Enchiladas

I just finished my second batch of these and will probably make a third sometime in the next couple of days… they’re that good! I am not a chicken enchilada connoisseur by any means, but think these are pretty darn tasty! After my first batch came out of the oven, I decided I wanted to add a little sauce on top, so I whipped up  a quick & hot enchilada sauce that turned out to be a nice addition. The only thing that I did differently the second time, was to make the enchilada sauce just before the dish was ready to come out of the oven.  However, you can skip the sauce if you’d like. This recipes serves four, so simply double the ingredients if you need to make more.


  • 1 cup cooked chopped chicken breast
  • 1/2 pkg (4 oz) cream cheese (can use light or fat-free)
  • 1/2 cup salsa (I prefer peach mango salsa w/medium hotness)
  • 2 tbsp butter
  • 1/2 cup chopped onion (sautéed)
  • 1 cup shredded reduced-fat 4-cheese Mexican blend cheese, plus extra to sprinkle on top
  • 1/2 can condensed reduced-fat cream of chicken soup, undiluted
  • 1/2 small can of green chilis, drained (or jalapenos for extra heat)
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle chili pepper powder
  • 1/4 cup chopped black olives (optional)
  • 1/4 cup diced tomatoes (optional)
  • 4 medium flour tortillas

Enchilada sauce (optional)

  • 1 cup red Enchilada sauce
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • 1 tbsp corn starch


  1. Preheat oven to 375F.
  2. Lightly grease a 8×8 glass baking dish.
  3. Melt butter in a small saucepan & add onions; cook until soft or desired doneness.
  4. In a medium saucepan over medium heat, combine cream cheese, salsa, cream of chicken soup, green chilis, chili & chipotle powder and cook until melted/blended together.
  5. Add chicken and sautéed onions.
  6. Put a little of the chicken salsa mixture on bottom of pan (this step is optional).
  7. Lay out tortillas & spread a few heaping tablespoons of mixture and 1/4 cup of cheese down center of one tortilla.
  8. Roll jelly-roll style and place filled tortilla, seam side down in dish.
  9. Repeat with remaining tortillas.
  10. Spread remaining chicken salsa mixture evenly on top of enchiladas.
  11. Cover and bake for 30 minutes.
  12. Uncover, sprinkle with additional cheese. Add black olives and diced tomatoes (optional).
  13. Bake for an additional 10 minutes or until cheese melts.
  14. Remove from oven and serve immediately with or without enchilada sauce.

For the enchilada sauce

  1. In a small saucepan, combine enchilada sauce, sour cream, salsa and corn starch over medium heat, until blended and bubbly.
  2. Pour over baked enchiladas.