Buffalo Chicken Enchiladas Recipe
If you’re looking to spice up your weeknight dinner routine, then look no further than this Buffalo Chicken Enchiladas Recipe! Combining the zesty flavors of buffalo chicken with the comforting embrace of enchiladas, this dish will have your taste buds dancing. Picture tender shredded chicken enveloped in warm tortillas, smothered in a tangy buffalo sauce and topped with melty cheese. It’s a match made in culinary heaven that’s sure to please the whole family.
Why This Recipe is a Keeper
This Buffalo Chicken Enchiladas Recipe is not just another dinner idea; it’s a game changer. Here’s why it deserves a spot in your recipe book:
- Flavor Explosion: The combination of buffalo sauce and enchilada sauce creates a uniquely bold flavor profile.
- Easy to Make: With simple ingredients and straightforward steps, you can whip this up even on the busiest nights.
- Make-Ahead Friendly: These enchiladas can be prepared ahead of time, making meal prep a breeze!
- Customizable: Tailor the recipe to your taste with different toppings and fillings.
- Perfect for Leftovers: Enjoy them the next day; they taste even better!
What’s in the Bowl
The beauty of this Buffalo Chicken Enchiladas Recipe lies in its simplicity. Here’s what you’ll need:
- 2 chicken breasts, cooked and shredded – The star ingredient, providing protein and heartiness.
- 1 teaspoon Stone House Seasoning – A blend of spices that enhances the flavor.
- 1 cup enchilada sauce, divided – Adds richness and depth to the dish.
- 1 cup buffalo sauce, divided – Brings the heat and tang characteristic of buffalo chicken.
- 10 ounces diced tomatoes with green chiles, drained – For a touch of freshness and spice.
- 10-12 tortillas – The vessel for our delicious filling.
- 1 1/2 cups grated Monterey Jack cheese, shredded – For that gooey, melty goodness on top.
- 4 green onions, sliced (optional) – Adds a bit of crunch and color.
- Blue cheese (Optional) – For those who love an extra punch of flavor.
Setup & Equipment
Before diving into the cooking process, let’s gather the necessary equipment:
- Large mixing bowl: For combining your chicken and sauces.
- Casserole dish: To bake the enchiladas in.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon or spatula: To mix and assemble the filling.
- Oven: Preheat it to get those enchiladas bubbly and golden.
Buffalo Chicken Enchiladas Recipe Made Stepwise
Now that you have all your ingredients and equipment ready, let’s get cooking!
Step 1: Prepare the Chicken Filling
In a large mixing bowl, combine the shredded chicken with the Stone House Seasoning, ½ cup of enchilada sauce, ½ cup of buffalo sauce, and the drained diced tomatoes with green chiles. Mix well to ensure all the ingredients are evenly distributed.
Step 2: Prepare the Tortillas
If you’re using corn tortillas, consider warming them slightly in the microwave or on a skillet for a few seconds. This makes them pliable and easier to roll without tearing.
Step 3: Assemble the Enchiladas
Spread a thin layer of the remaining enchilada sauce on the bottom of the casserole dish. Take a tortilla, fill it with about ¼ cup of the chicken mixture, and roll it up tightly. Place it seam-side down in the casserole dish. Repeat this process until you’ve filled all the tortillas.
Step 4: Top with Sauces and Cheese
Once all the enchiladas are in the dish, drizzle the remaining buffalo sauce over the top and sprinkle with shredded Monterey Jack cheese. This will create a deliciously cheesy crust while baking.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C) and bake the enchiladas for 25-30 minutes, or until the cheese is melted and bubbly. You want that golden, slightly crispy top!
Step 6: Garnish and Serve
Once out of the oven, let the enchiladas cool for a few minutes. Garnish with sliced green onions and crumbled blue cheese if desired. Serve warm and enjoy the burst of flavor in every bite!
Budget & Availability Swaps
If you’re looking to adapt this recipe based on budget or availability, consider these options:
- Chicken: Substitute with rotisserie chicken or canned chicken for a quicker option.
- Cheese: If Monterey Jack isn’t available, feel free to use cheddar or a Mexican blend.
- Enchilada Sauce: Homemade enchilada sauce can be a great swap if you want a fresher taste.
- Tortillas: Flour tortillas can be used instead of corn for a different texture.
Testing Timeline
When developing this Buffalo Chicken Enchiladas Recipe, I found the following timelines to be effective:
- Prep Time: Approximately 15 minutes to gather and mix ingredients.
- Cooking Time: Roughly 30 minutes in the oven.
- Total Time: About 45 minutes from start to finish.
Refrigerate, Freeze, Reheat
This dish is perfect for meal prep and leftovers. Here’s how to handle them:
- Refrigerate: Store any leftovers in an airtight container for up to 3 days.
- Freeze: You can freeze the unbaked enchiladas. Just cover them tightly and store for up to 3 months.
- Reheat: To reheat, simply pop them in a 350°F oven until heated through, about 20-25 minutes.
Buffalo Chicken Enchiladas Recipe FAQs
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas, cover them, and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the cooking time.
Can I use a different type of sauce?
Yes! Feel free to experiment with different sauces. A barbecue sauce could provide a sweet twist, or a ranch dressing could create a creamy version.
How spicy are these enchiladas?
The spice level can be adjusted based on the buffalo sauce you use. Opt for a milder sauce if you prefer less heat, or add extra hot sauce for a kick.
What can I serve with these enchiladas?
These enchiladas pair well with a simple side salad, Mexican rice, or some fresh guacamole for a complete meal!
Ready to Cook?
Now that you have the complete guide to making Buffalo Chicken Enchiladas, it’s time to gather your ingredients and get cooking! This recipe is not only delicious and satisfying, but it also brings a fun twist to traditional enchiladas. Whether you’re making it for a family dinner or a gathering with friends, these enchiladas are sure to impress. Enjoy the process, and let the flavors take you on a culinary adventure!
Buffalo Chicken Enchiladas Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, combine the shredded chicken with the Stone House Seasoning, ½ cup of enchilada sauce, ½ cup of buffalo sauce, and the drained diced tomatoes with green chiles. Mix well to ensure all the ingredients are evenly distributed.
- If you’re using corn tortillas, consider warming them slightly in the microwave or on a skillet for a few seconds. This makes them pliable and easier to roll without tearing.
- Spread a thin layer of the remaining enchilada sauce on the bottom of the casserole dish. Take a tortilla, fill it with about ¼ cup of the chicken mixture, and roll it up tightly. Place it seam-side down in the casserole dish. Repeat this process until you’ve filled all the tortillas.
- Once all the enchiladas are in the dish, drizzle the remaining buffalo sauce over the top and sprinkle with shredded Monterey Jack cheese. This will create a deliciously cheesy crust while baking.
- Preheat your oven to 350°F (175°C) and bake the enchiladas for 25-30 minutes, or until the cheese is melted and bubbly. You want that golden, slightly crispy top!
- Once out of the oven, let the enchiladas cool for a few minutes. Garnish with sliced green onions and crumbled blue cheese if desired. Serve warm and enjoy the burst of flavor in every bite!
Notes
- Store leftovers in an airtight container for up to 3 days.
- Unbaked enchiladas can be frozen for up to 3 months.
- To reheat, bake in a 350°F oven for 20-25 minutes until heated through.
