Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas


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This fusion recipe is proven to be quite the explosion of flavors and textures. Topped with gooey cheese and a tangy sauce with a hint of spice. Doesn't that make you want to try it?

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

6 servings


  • 1 rotisserie chicken; cut into small strips
  • 1 can enchilada sauce
  • 1/2 C buffalo sauce
  • 1 C cheddar cheese
  • Corn tortillas
  • Parmesan cheese slices
  • Parsley; chopped
  • Salt
  • Pepper

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Preheat the oven to 350 F.

In a pot pour the enchilada sauce, buffalo sauce and cheddar cheese. Then add in the chicken. Mix until contents are well combined and till cheese is melted.

Then, prepare the corn tortillas and scoop some of the chicken and sauce mixture on the middle of the tortilla. Fold the two sides over the filling and carefully line the enchiladas on a baking dish.

Keeping the wraps closed, layer the top with the parmesan cheese slices and bake in the oven for 10 minutes or until cheese layer is melted.

Remove and garnish with the chopped parsley. Enjoy!

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