Buffalo Chicken Enchiladas

overhead view of white ceramic baking dish filled with buffalo chicken enchilada recipe that is garnished with green onions and chopped tomatoes

5 from 5 votes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas that your family will swoon over. These easy chicken enchiladas can be made the night before to quickly pop in the oven after work. They can even be made in advance and frozen!

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 556kcal

Author: Lisa Longley

Ingredients

3 cups cooked shredded chicken (about 1 pound raw, cooked and shredded)
5 ounces diced green chiles
1/2 cup blue cheese optional
1/2 cup buffalo sauce divided
8 ounces Monterey Jack cheese shredded (about 2 1/2 cups)
1/4 cup unsalted butter
1/4 cup all purpose flour
15 ounces chicken broth
1/3 cup sour cream
8 10 inch tortillas

Instructions

Preheat your oven to 400 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
In a medium bowl, mix together the chicken, chiles, 1/4 cup buffalo sauce, blue cheese (if using), and 3/4 a cup of the cheese.
Melt butter in a medium saucepan over medium low heat; stir in flour to make a roux, stirring and cooking the mixture until bubbly. Gradually whisk in the chicken broth. Bring to a boil, stirring frequently. Remove from heat and stir in the sour cream and buffalo sauce.
Pour a small amount of the sauce you just made - just enough to coat the bottom - into the 9 by 13 inch pan.
Add a heaping 1/3 a cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the prepared baking dish.
When all 8 tortillas have been added to the baking dish, top with the remaining sauce, and then the remaining cheese.
Place in the oven, uncovered, and bake for 20 minutes or until the cheese is fully melted, the sauce has begun to boil near the edges and the visible tortilla shells are just beginning to brown.

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