Monday, May 30, 2011

Buffalo Chicken Enchiladas

I love all things Buffalo!  I have several buffalo chicken recipes I plan on sharing in the future.  I also have a love of enchiladas.  So, I set out to put the two together.  I searched the Internet only to find the same recipe over and over using canned soup.  I have nothing against canned soups, really I don't.  I use them on occasion. But, it wasn't what I wanted for this recipe.  Another love, The Pioneer Woman.  Her White Chicken Enchiladas are to die for.  So I used her recipe as inspiration for my Buffalo Chicken Enchiladas.

Buffalo Chicken Enchiladas
inspired by The Pioneer Woman

2½ cups Cooked, Shredded Chicken--I prefer to boil my chicken when I want it shredded.  It  tends to shred much easier than baked.  But, shredded baked or rotisserie chicken will work just fine.

1 3/4  cups Reserved Broth From Chicken, broth from a can is fine too

12 -18 whole Flour Tortillas--depends on how much you add.  I always end up with a different number of enchiladas everytime I make them!

1 cup chopped celery

2  tablespoon canola oil or butter

1/2-1 cup of Buffalo Sauce -- I prefer Frank’s Buffalo Sauce, I don't recommend Hot Sauce of any kind though.  The amount is going to depend on how spicy you want your chicken. 

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

Green onions and/or blue cheese crumbles for garnish

Let's Get Started
1. In large bowl, mix chicken and buffalo wing sauce until coated.
2. 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.

3. 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 (**Can use sour cream ranch dip instead). Add 1 1/2 cups grated cheese and stir to melt.  Add salt and pepper to taste.

4.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.
5.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.

Garnish with green onions. If you find that you've added a little too much buffalo sauce, a spoonful of sour cream should bring down the heat little! 



  1. yum!!! these Buffalo Chicken Enchiladas look like they'd make for a pretty perfect dinner!

  2. This is a really great blend of flavors, buffalo sauce does add that extra zing to enchiladas. Love the last cheesy picture-yum!

  3. Looks fantastic. I want to dip that in Ranch or blue cheese. Yum

  4. These look delicious. Enchiladas are a definite go back at college so I will have to bookmark this one. Thanks for sharing! :D

  5. I've made this recipe twice over the last few years... it is quite labor intensive but oh my gosh, so good. I made it for a dinner party and everyone was raving. yum yum thank you for sharing!
    xx lauren