Go Back
overhead closeup of a baking dish of enchiladas with melted cheese and scallions on top

Buffalo Chicken Enchiladas

Buffalo chicken anything has my vote for dinner! These Buffalo chicken enchiladas are a unique spin on classic enchiladas. They are great for weeknight dinners and game day celebrations alike.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 12 to 14 enchiladas (about 4 to 6 servings)
Calories 217 kcal


  • 1 1/4 to 1 1/2 lbs boneless skinless chicken breasts cooked and shredded into bite-size pieces (3 1/2 cups)
  • 4 oz Monterey Jack cheese shredded
  • 3 oz blue cheese crumbled
  • 1 to 2 stalks celery thinly sliced
  • 1 3/4 cups red enchilada sauce homemade or store-bought
  • 1/4 cup hot sauce or wing sauce such as Frank’s Red Hot, or more as desired
  • 12 to 14 corn tortillas
  • 1 scallion sliced


  • Preheat the oven to 375 degrees F.
  • To a mixing bowl add the shredded chicken, 2 ounces of the Monterey Jack cheese, 2 ounces of the blue cheese, and the sliced celery.
  • Stir together the enchilada sauce and hot sauce or wing sauce. Adjust the spiciness to your liking to adding more sauce if you’d like. Add 3/4 cup of the sauce to the chicken/cheese filling and stir until combined. Spread 1/4 cup of the sauce on the bottom of a 13-by-9-inch baking dish.
  • Gently warm the tortillas either in a microwave covered by a damp paper towel or individually in a dry skillet over medium-heat to make them soft and pliable (otherwise they will crack and break as you roll them). While each tortilla is still warm, fill it with several tablespoons of filling and roll it tightly closed. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  • Spread the remaining sauce over the enchiladas and top with the reserved Monterey Jack cheese. Bake for about 20 to 25 minutes or until bubbly and hot and the cheese has melted. During the last couple minutes of baking, add the remaining ounce of blue cheese to the top of the enchiladas and return them to the oven until just melted. Top with the sliced scallions and serve immediately.

Notes & Nutrition

Servings 12.0 * calories 217 * Total Fat 10 g * Saturated Fat 5 g * Monounsaturated Fat 0 g * Polyunsaturated Fat 0 g * Trans Fat 1 g * Cholesterol 38 mg * Sodium 548 mg * Potassium 39 mg * Total Carbohydrate 19 g * Dietary Fiber 5 g * Sugars 3 g * Protein 16 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*