Buffalo Chicken Enchiladas

This weekend is Cinco de Mayo! Tex-Mex meals make our dinner rotation regularly, but I never miss an opportunity to theme a meal – no matter how frivolous the holiday. I’ll be spending the afternoon with my book club, so I’m anticipating a Tex-Mex themed big-out session!

If you’re looking for something to make to mark May 5, these are a great option – a fun mix of bar food meets Mexican. . I’ve made them a few times – they’re a huge hit in our house.


Buffalo Chicken Enchiladas
(from Prevention RD)
Serves 4-6

8 tortillas
12 oz. boneless, skinless chicken breasts, cooked and shredded
1 c. red enchilada sauce
1/3 c. buffalo wing sauce
1 c. Mexican blend cheese, shredded
3 oz. gorgonzola cheese, crumbled
2 green onions, chopped
1/2 c. fresh cilantro, coarsely chopped

Preheat oven to 375F degrees.

Spray a 9 x 13 baking dish with non-stick spray. In a small bowl, whisk together enchilada sauce and buffalo wing sauce. Set aside.

In another bowl, mix together shredded chicken and 1/2 cup shredded cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce and mix until thoroughly combined.

Pour a little of the enchilada/buffalo sauce in the baking dish, just enough to coat the bottom. Divide chicken mixture between tortillas. Roll each up and place in the baking dish, seam side down. Pour remaining enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. Bake for 20-25 minutes.

After baking, add crumbled gorgonzola on top and garnish with the green onions and cilantro and serve.

2 thoughts on “Buffalo Chicken Enchiladas

  1. Pingback: Freezer Meal Ideas | Kate's Recipe Box

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