Buffalo Chicken Enchiladas are a fun and delicious twist on the classic Mexican restaurant dish. You make up a spicy buffalo chicken filling and stuff it inside soft flour tortillas Then bake it all off in a bath of creamy, dreamy ranch cheese sauce. Once it’s all done you’re left with one seriously tasty and indulgent buffalo chicken dinner!

This makes a big batch—perfect for large families or leftovers for the lunch the next day. We like things spicy so I was generous with the buffalo sauce but you can totally scale it back to fit your preferences. If all my kiddos liked this I can almost guarantee it’ll be a hit with your family, too!

 

Ingredients

2½ cups Cooked, Shredded Chicken
1 3/4  cups chicken broth
12 -18 small Flour Tortillas–depends on how much filling you put in them
1 cup chopped celery
2  tablespoon canola oil or butter
1/2-1 cup of Buffalo Sauce
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
1 Tablespoon Ranch dressing powder mix
2½ cups Sharp Cheddar Cheese, Grated
Salt And Pepper, to taste
Instructions

In large bowl, mix chicken and buffalo wing sauce until coated.

Heat  2 tablespoon canola oil or butter in a large skillet over medium heat. Add celery and saute for 5-7 minutes or until soft. Add buffalo chicken. Stir together. Add 1/4  cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.  Mixture will thicken.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Reduce heat, then stir in sour cream and ranch powder. Add 1 1/2 cups grated cheese and stir to melt.  Add salt and pepper to taste.

To assemble, spoon chicken mixture on top of tortillas, one by one and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like then bake at 350 degrees for 30 minutes.

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Quick tip: For a sweet twist add a cup of chocolate chips. To keep them from sinking in the pan coat lightly with flour before adding to the batter.

Recipe and image courtesy of Delectably Mine.