Buffalo Chicken Enchiladas
Buffalo Chicken Enchiladas

Hey everyone, hope you are having an incredible day. Today, I’m gonna show you how to prepare a special dish, buffalo chicken enchiladas. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Buffalo Chicken Enchiladas is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Buffalo Chicken Enchiladas is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have buffalo chicken enchiladas using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Buffalo Chicken Enchiladas:
  1. Enchilada Filling
  2. 1 lb cooked, shredded chicken
  3. 1 packet ranch dip seasoning
  4. 4 oz cream cheese
  5. 1/3 cup hot sauce
  6. 1/2 cup shredded cheddar cheese
  7. Enchilada Assembly
  8. 1 cup buffalo wing sauce
  9. 1/4 cup water
  10. flour tortillas (5 large)
  11. 1 cup shredded cheddar cheese
  12. (optional) blue cheese crumbles
  13. (optional) green onions
Steps to make Buffalo Chicken Enchiladas:
  1. Prepare your filling. Mix together the shredded chicken, ranch dip packet, cream cheese, hot sauce, and cheddar cheese.
  2. Assemble your enchiladas. Spread a large spoonful of the filling on a tortilla in a line down the center and roll it up tightly. Use as many tortillas as necessary to use all your prepared filling.
  3. Combine 1 cup of buffalo wing sauce and 1/4 cup water. Spread about 1/3 of this mixture on the bottom of the baking dish. Place the assembled enchiladas in the dish. Spread the remainder of the sauce over the enchiladas and sprinkle with cheese.
  4. Bake at 375˚ until the cheese has melted and the enchiladas are hot and bubbly. (About 20-25 minutes)
  5. Tips: - - Top with green onions, additional buffalo sauce, ranch sauce, blue cheese, etc. - - Serve warm with carrot sticks and celery

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