Buffalo Chicken Enchiladas with Creamy Ranch Sauce
Spice up your weeknight dinners with these irresistible Buffalo Chicken Enchiladas with Creamy Ranch Sauce! This crowd-pleasing recipe combines tender rotisserie chicken, zesty Buffalo wing sauce, and softened cream cheese, all wrapped in warm flour tortillas and topped with a dreamy blend of melted mozzarella and cheddar. The creamy ranch-infused sauce adds a tangy, cooling contrast to the bold, savory flavors, making every bite an explosion of taste. Ready in just 50 minutes, this dish is perfect for feeding a hungry family or entertaining guests. Garnished with fresh cilantro and green onions, these enchiladas are as stunning as they are satisfying. Add a side of crisp celery sticks or a simple green salad to complete this mouthwatering meal! Perfect for fans of bold flavors and creamy textures, this recipe is a must-try for your next dinner.
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Recipe Information
Ingredients
- 3 cups Rotisserie chicken, shredded
- 1 cup Buffalo wing sauce
- 8 pieces Flour tortillas (8-inch size)
- 4 ounces Cream cheese, softened
- 1 cup Ranch dressing
- 2 cups Shredded mozzarella cheese
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.25 cup Chopped green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro, for garnish
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Reduce the heat to low and stir in the softened cream cheese and 1/2 cup of the ranch dressing. Cook, stirring frequently, until the mixture is smooth and creamy.
Add the shredded chicken, Buffalo wing sauce, salt, and black pepper to the skillet. Mix until the chicken is well-coated. Remove from heat.
Lay out the tortillas on a clean surface. Divide the chicken mixture evenly among the tortillas, placing the filling in a line down the center of each one.
Sprinkle about 2 tablespoons of shredded mozzarella cheese onto the chicken mixture in each tortilla, then roll the tortillas tightly and place them seam-side down in the prepared baking dish.
In a small bowl, mix the remaining 1/2 cup of ranch dressing with 1/2 cup of Buffalo wing sauce. Pour this creamy sauce evenly over the rolled enchiladas.
Top the enchiladas with the remaining mozzarella cheese and the shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let the enchiladas sit for 5 minutes. Garnish with chopped green onions and cilantro before serving.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.7 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 520 mg | 40% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
