Buffalo Chicken Enchiladas

Buffalo Chicken Dinner

These buffalo chicken enchiladas with ranch dressing are a spicy, cheesy dinner filled to the brim with buffalo flavor. Rotisserie chicken is mixed into a creamy buffalo filling for these enchiladas. It’s then topped with a simple buffalo sauce and shredded cheddar cheese before baking until it’s warm and bubbly. These enchiladas are then finished with some ranch dressing and green onions for a fresh, spicy dinner. I love these enchiladas for dinner with a side of rice and beans or as part of a spread for a tailgate party.

The Supplies

Ingredients

To make these buffalo chicken enchiladas with ranch dressing, you’ll need the following ingredients:

• Rotisserie chicken
• Cream cheese
• Shredded cheddar cheese
• Hot sauce, like Frank’s Red Hot
• Ranch dressing
• Flour tortillas
• Unsalted butter
• Garlic powder
• Onion powder
• Cayenne pepper, optional
• Green onion

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this buffalo chicken enchiladas with ranch dressing recipe, you’ll need the following pieces of equipment:

• Mixing bowls
• Liquid measuring cup
• Measuring spoons
• Silicone spatula
• 9×13 casserole dish
• Cutting board and knife

Frequent Recipe Questions

Can I make these enchiladas in advance?

• A: Yes! Bake the enchiladas and then let them cool. Refrigerate the enchiladas and then reheat them in the oven when you’re ready to serve. Add the ranch drizzle and chopped green onions after reheating and enjoy!

Is this recipe spicy?

• A: This recipe is slightly spicy, and spicier if you include the cayenne pepper.

Recipe Tips

When you make these buffalo chicken enchiladas with ranch dressing, here are a few tips to make sure it turns out delicious:

• My favorite hot sauce when making buffalo-flavored recipes is Frank’s Red Hot. It lends itself well to the classic buffalo flavor!
• If your tortillas aren’t very malleable, wrap them in a damp paper towel and microwave them for 15-20 seconds. This will soften them up and make it easier to wrap the filling into the center.

Buffalo Chicken Enchilada Recipe Details

Prep the Buffalo Chicken Filling

To get this recipe started, turn your oven on to 425°F and get out a large casserole dish. Then, set out a large mixing bowl. To the bowl, add the shredded rotisserie chicken, room temperature cream cheese, shredded cheddar cheese, a drizzle of hot sauce, and some ranch dressing. Mix the enchilada filling ingredients together until they’re equally distributed.

Make the Hot Sauce Topping

Set the enchilada filling aside, and make the buffalo sauce topping. Mix the hot sauce, melted butter, garlic powder, onion powder, and cayenne pepper if using in a small bowl. Set the sauce aside and get ready to start assembling the enchiladas.

Assemble the Enchiladas and Bake

To assemble the enchiladas, pour about half of the hot sauce and butter mixture into the bottom of the casserole dish. Take a flour tortilla and spoon a couple tablespoons of the buffalo chicken filling into the center. Roll the tortilla around the filling and place it in the casserole dish, seam side down. Pour the remaining hot sauce mixture over top of the rolled tortillas. Sprinkle the shredded cheddar cheese on top of the tortillas. 

Bake the buffalo chicken enchiladas for about 20 minutes until they’re hot and bubbling on the edges.

Once the enchiladas are out of the oven, drizzle ranch dressing over the top. Serve these buffalo chicken enchiladas with extra ranch on the side and a sprinkling of chopped green onions. Enjoy!

If you make this buffalo chicken enchiladas with ranch recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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Game Day

Buffalo Chicken Enchiladas

Author: Laura Wilkins Cooking Method: Baked Cuisine: American Courses: Main Course

Difficulty: Intermediate Prep Time 25 mins Cook Time 25 mins Rest Time 5 mins Total Time 55 mins

Cooking Temp: 425  F Servings: 4

Best Season: Suitable throughout the year

Dietary:

N Nut Free

Description

These spicy, cheesy buffalo chicken enchiladas with ranch dressing are topped with chopped green onions and served with extra ranch.

Ingredients

Scale

1/2x 1x 2x 3x

Enchilada Filling

• 3 cup rotisserie chicken, shredded
• 4 ounces cream cheese, at room temperature
• ¹⁄₂ cup shredded cheddar cheese
• 2 tablespoons hot sauce
• 2 tablespoons ranch dressing
• 8 flour tortillas

Enchilada Toppings

• 1 cup hot sauce
• 3 tablespoons unsalted butter, melted
• ¹⁄₄ teaspoon garlic powder
• ¹⁄₄ teaspoon onion powder
• Small pinch cayenne pepper
• ³⁄₄ cup shredded cheddar cheese
• Ranch dressing, for serving
• Chopped green onion, for serving

Instructions

Prep the Filling

1. Preheat the oven to 425°F and set out a 9x13 casserole dish.

2. In a large mixing bowl, add the shredded rotisserie chicken, cream cheese, shredded cheddar cheese, hot sauce, and ranch dressing. Mix the filling ingredients together until equally distributed.

Make the Hot Sauce Topping

1. In a separate small mixing bowl or large liquid measuring cup, mix the hot sauce topping. Add the hot sauce, melted butter, garlic powder, onion powder, and cayenne pepper if using. Stir the ingredients together.

Assemble the Enchiladas and Bake

1. Pour about ½ of hot sauce and butter mixture into the bottom of the casserole dish. Take a tortilla and spoon a couple tablespoons of the chicken filling into the center. Roll the tortilla around the filling into a tube and place it in the casserole dish, seam side down.

2. Pour the remaining hot sauce and butter mixture over top of the tortillas. Sprinkle the shredded cheddar cheese on top of the tortillas. 

3. Bake the buffalo chicken enchiladas for 20-23 minutes until heated through and bubbly on the edges.

4. Drizzle ranch dressing over the top of the enchiladas. Serve the enchiladas with extra ranch on the side and a sprinkling of chopped green onions.