Easy Buffalo Chicken Enchiladas

I love making homemade enchiladas. The process is so easy and you can really put any spin on them you want. Instead of using your classic enchilada sauce, we are using buffalo sauce in these buffalo chicken enchiladas.

If you have been following along for a while, you know I love a good buffalo chicken anything – hence these twice-baked sweet potatoes, chicken tenders, and casserole. I’m also a huge lover of Mexican food. So I figured why not combine them both?

These buffalo chicken enchiladas make a great easy weeknight meal or would be perfect for meal prep at the beginning of the week. Serve with an easy side and don’t forget the toppings! Our favorites are cilantro, yogurt or sour cream, and avocado!

Are chicken enchiladas healthy?

Chicken enchiladas might not be the first thing you think of when hearing the word healthy. When getting them out at a restaurant, they can be heavy on fat and carbs, and lower on protein. Of course, they can be enjoyed in moderation, but something to think about if you have specific goals.

But these buffalo chicken enchiladas are totally different! We aren’t using a ton of cheese in this recipe to keep the fat down. We also added in some greek yogurt for more protein. Each chicken enchilada has 19 grams of protein, 12 grams of carbs, and 11 grams of fat.

Ingredients

• buffalo sauce – I like using homemade, but you can also use your favorite store-bought variety.
• shredded chicken
• greek yogurt – helps keep the filling moist and adds more protein!
• tortillas – I like using corn tortillas
• shredded cheddar cheese
• salt and pepper
• toppings – avocado, cilantro, green onions, sour cream/greek yogurt, ranch, blue cheese…

How to make buffalo chicken enchiladas

1. Make shredded chicken. If needed, make your shredded chicken. You can also use rotisserie chicken.
2. Make buffalo sauce. If needed, make homemade buffalo sauce. I suggest making this in advance for a quicker and easier mealtime. You can also use your favorite store-bought kind.
3. Preheat the oven to 350 degrees. Pour 3-4 tablespoons of the buffalo sauce into the bottom of a 13×9 baking dish, spreading out the sauce evenly.
4. Make your buffalo chicken mixture. In a medium bowl, add your shredded chicken, 1/3 cup buffalo sauce, greek yogurt, and some salt and pepper. Stir well to combine.
5. Heat up your tortillas. Take a dishcloth or a few paper towels and dampen them with water. Wrap around the tortillas to fully cover them. Place in the microwave for 30 seconds, flip, and then another 30 seconds until warm. This is important as you don’t want your tortillas to break as you roll them!
6. Roll enchiladas. Take 1/4 heaping cup of the chicken mixture and place it on one side of your tortilla. Carefully roll, trying to make sure the filling stays inside. Place seam-side down in your baking dish. Repeat with remaining tortillas and filling. Pour the remaining sauce over top the tortillas and sprinkle with cheese.
7. Bake. Cover the pan with foil and bake for 15 minutes. Then remove the foil and let them bake for a final 5 minutes.
8. Enjoy! Garnish with toppings and enjoy!

What to serve with enchiladas

• cheesy rice
• roasted veggies
• celery and carrots
• diced tomatoes and shredded lettuce
• ranch dressing or blue cheese dressing – for dipping

Storage and reheating

• refrigerator – store the leftovers in an airtight container for up to 4-5 days. You can also wrap your casserole dish with saran wrap.
• freeze – I haven’t tried freezing this recipe, but it would work. You can either freeze the whole recipe in a large container or in individual servings. It should last up to 3 months in the freezer.
• reheating – reheat it in the microwave or a skillet until warmed through.

Substitutions and additions

• buffalo sauce – you can use store-bought or homemade.
• shredded chicken – chicken thighs or chicken breasts will work for this recipe. You can use a rotisserie chicken and shred it yourself.
• greek yogurt – sour cream or cream cheese will work instead of greek yogurt, but it will bring down the protein and increase the fat.
• tortillas – I like using corn tortillas, but you can also use flour tortillas.
• shredded cheese – most kinds of cheese will work. Pepper jack, monterey jack, or shredded mozzarella cheese would work great.

Here are some additions to add to spice them up:

• veggies – sauteed onions or bell peppers would be easy to add
• ranch seasoning – a classic combo

More healthy buffalo chicken recipes

• creamy buffalo chicken soup
• baked buffalo chicken tenders
• buffalo chicken salad
• instant pot shredded buffalo chicken
• buffalo chicken casserole

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!