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Buffalo Chicken Enchiladas with Creamy Ranch Sauce
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Love buffalo wings with ranch dipping sauce? Try this version of chicken enchiladas that have the same great flavors.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
ingredients
1 can (10.75 ounce size) condensed cream of chicken soup
1 cup sour cream ranch dip (purchased or your own recipe)
2/3 cup chopped green onions, divided use
3 cups chopped cooked chicken
3/4 cup buffalo wing sauce
12 flour tortillas (6-inch size)
3 1/2 cups shredded cheddar cheese
directions
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Combine the cream of chicken soup, ranch dip, and half of the green onions in a bowl. Mix well.
In another bowl, combine the chicken and buffalo sauce, mixing until the chicken is completely coated in the sauce.
Place a tortilla on a work surface. Place 2 tablespoons of the soup mixture down the center (note that you will not use all the soup mixture in the filling). Top with 1/4 cup of the chicken and 1/4 cup of the cheese. Fold the sides of the tortilla in, then roll the tortilla up from the bottom. Place the tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Spread the remaining soup mixture over the enchiladas. Cover the dish with foil. Place the enchiladas in the oven and bake at 350 degrees F for 40-45 minutes or until bubbly.
Remove the foil and sprinkle the top of the enchiladas with the remaining cheese and remaining green onions. Return the enchiladas to the oven and bake, uncovered, for 5 minutes or until the cheese is melted.
Remove the buffalo chicken enchiladas from the oven and serve hot.
recipe tips
Choose a high-quality buffalo sauce for the best flavor.
Mix the shredded chicken thoroughly with the buffalo sauce for even coating.
Let the enchiladas rest for a few minutes after baking to allow them to set before serving.
For added crunch, sprinkle crushed tortilla chips on top before baking.
Try different cheese blends, such as Monterey Jack or pepper jack, for a new flavor.
To make the dish spicier, consider adding diced jalapenos to the filling or on top before baking.
For a time-saving option, use pre-shredded rotisserie chicken.
Add a sprinkle of crumbled blue cheese on top before serving for an extra burst of flavor.
common recipe questions
What is buffalo sauce?
Buffalo sauce is a spicy sauce typically made from a combination of hot sauce, butter, vinegar, and various seasonings.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saving option for this recipe. Simply shred the chicken before mixing it with the buffalo sauce.
How spicy are buffalo chicken enchiladas?
The level of spice in the enchiladas will depend on the buffalo sauce used. You can buy all different heat levels from mild to ghost pepper.
Can I make these enchiladas ahead of time?
You can prepare the enchiladas up to the point of baking, then cover and refrigerate them until you're ready to bake and serve. We don't recommend making the recipe more than 8 hours before baking as the tortillas will start to get soggy.
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used for a gluten-free option. Just be aware that corn tortillas may be slightly harder to work with when rolling.
How can I make these enchiladas lighter?
For a lighter version, you can use fat-free or reduced-fat soup, dip, and cheese.
What other toppings can I add to the enchiladas?
Consider adding diced avocado, chopped cilantro, a squeeze of lime, or a drizzle of ranch dressing on top before serving.
Can I freeze these enchiladas?
Yes, these enchiladas can be assembled and frozen before baking. When you're ready to eat them, bake from frozen, adding a few extra minutes to the baking time.
How should I store leftovers?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
tools needed
Medium Mixing Bowls: At least two are needed - one for mixing the cream of chicken soup, ranch dip, and green onions, and another for tossing the chicken in the buffalo sauce. Make sure they are large enough to mix the ingredients thoroughly without making a mess.
9x13-inch Baking Dish: To bake the enchiladas in the oven. Greasing the baking dish helps prevent sticking.
Work Surface: A clean surface, such as a countertop or cutting board, is needed for assembling the enchiladas. Make sure it is large enough to work comfortably and fold the tortillas without any ingredients falling out.
Measuring Cups and Spoons: To accurately measure the ingredients for the recipe.
Kitchen Knife: To chop the green onions and cooked chicken. Make sure the knife is sharp for efficient and safe cutting.
Foil: Required to cover the baking dish while the enchiladas are baking in the oven. This helps the enchiladas cook evenly and retain moisture.
Oven Mitts: Protect your hands from the heat when placing the baking dish in the oven and removing it after baking. Safety first!
Spatula or Serving Spoon: To serve the buffalo chicken enchiladas once they are cooked and ready to be enjoyed. A spatula is useful for lifting the enchiladas out of the baking dish without damaging them.
what goes with it?
Cool Avocado Salad: the creamy avocado will help balance out the heat of the buffalo sauce and ranch, making it a refreshing side dish to go with your enchiladas.
Zesty Cilantro Lime Rice: the citrusy punch of the rice will cut through the richness of the enchiladas.
Guacamole: Because who doesn't love some creamy, cool guac to balance out the spicy kick of buffalo chicken?
Mexican Street Corn: The smoky, charred flavor of the corn paired with the creamy, tangy cotija cheese will add another layer of deliciousness to your meal.
beverage pairings
Wine Pairings
Chardonnay: The buttery notes in a Chardonnay can complement the creaminess of the ranch sauce while offering a nice balance to the spiciness of the buffalo sauce. Look for one with a hint of oak for a richer experience.
Malbec: The bold flavors of a Malbec, with its dark fruit and smoky notes, can stand up to the richness of the cheddar cheese while enhancing the tanginess of the buffalo sauce.
Rose: If you prefer something lighter, a fruity and slightly dry Rose can provide a refreshing contrast to the bold flavors of the enchiladas.
Other Alcohol Pairings
IPA: The hoppy bitterness of an IPA can cut through the creamy ranch sauce and provide a nice balance to the spice of the buffalo sauce. Look for one with citrusy notes to complement the flavors in the dish.
Margarita: A classic margarita, whether on the rocks or frozen, can add a refreshing touch to the heat of the buffalo chicken enchiladas. The citrusy and tangy flavors can be a perfect match for the dish's richness.
Whiskey Sour: The sour and sweet combination of a whiskey sour can play off the creamy and tangy elements of the enchiladas.
Non-Alcoholic Pairings
Iced Horchata: The creamy, cinnamon-infused flavors of horchata can provide a cooling effect to the spiciness of the buffalo chicken enchiladas while adding a touch of sweetness.
Lemonade: A glass of refreshing lemonade can cut through the richness of the dish while offering a crisp and citrusy contrast to the flavors.
nutrition data
710 calories, 39 grams fat, 43 grams carbohydrates, 44 grams protein per serving.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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reviews & comments
October 10, 2013
This recipe tasted good, and was very filling. My one gripe was that with the soup, Buffalo wing sauce, and ranch mix, it got very salty after a few bites.
October 8, 2013
I agree with the other review that there is a lot of sodium in this recipe, but it's SO delicious! Use a low sodium cream of chicken soup if possible, that will cut down on some of it. If you make your own ranch dip for it, use less than the amount of ranch mix called for in the sour cream, that should help too. I found the amounts and cooking time to be perfect.
July 3, 2009
I love this recipe, but I will admit it has way too much sodium. If you can't handle very salty taste, then pass. I love it though,I make it every week, and I also use a cooked rotesseri chicken and pick the meat off.
May 23, 2007
Excellent dish. My husband has made special requests for this and he NEVER does that. I also used a rostisserie chicken from the deli.
January 11, 2007
Instead of using the ranch dip, I just used sour cream. This is my boyfriend's favorite dish I've ever made. It's very yummy and SO easy if you just buy a deli chicken already cooked and pick the meat from it.