Recipe: Buffalo Enchiladas


When I hear a food that includes Buffalo Sauce, I say, “yes, please!”

These enchiladas are an easy make-ahead meal and a real crowd pleaser! Serve with some black beans and rice or they are perfectly fine on their own!




  •  2 tablespoons olive oil or butter
  •  14.5 ounce canned diced tomatoes and diced green chiles
  •  8 ounces canned tomato sauce
  •  1/4 cup hot sauce recipe
  •  4 ounces cream cheese (reduced fat works fine)
  •  1 pound (about 2 cups) cooked diced chicken (I used leftovers from Costco)
  •  12 6-inch flour tortillas
  •  4 ounces (about 1 1/2 cups) shredded cheddar cheese
  •  optional for garnish: sour cream, chopped green onions, blue cheese crumbles, sliced avocado


  1. Preheat oven to 350-degrees F.
  2. Heat oil in large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles; bring to a simmer and cook for 3 minutes. Mash any larger pieces of tomato that remain.
  3. Coat the bottom of a 9×13-inch oven-safe baking dish with about 1/3 cup of the tomato/green chili sauce—just enough to lightly coat bottom.
  4. Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve 1/3 cup of sauce.
  5. Add chicken, stir to combine. Keep warm over low heat.
  6. Warm corn tortillas in microwave for up to 30-45 seconds to soften up (or in warm oven on baking sheet for a couple of minutes, being careful not to burn).
  7. Fill each tortilla with about 1/4 cup of the chicken mixture, gently roll tortilla to close, place in baking dish, seam side down. Repeat with remaining tortillas. (In a 9×13-inch dish, 6-inch tortillas should fit snugly side by side in two rows.
  8. Top with reserved 1/3 cup sauce (plus remaining chicken mixture, if any) and shredded cheese
  9. Bake in 350-degrees F oven for about 15-20 minutes until cheese is melted. Serve warm. Add some blue cheese crumbles, green onion to the top and serve with sour cream.
  10. Enjoy!
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Meg Palumbo
Meg is the proud founder of Palm Beach Mom Collective. Meg is bringing her past career experience in event planning, corporate sponsorships, public relations and advertising to the helm of PBMC! She’s been married to her best friend and husband, Chris, for over 11 years and enjoys spending time with their sons, Jameson (born October 2011) and Patrick (born August 2014) and daughter, Amelia (born January 2018). When not devoting her time to Palm Beach Mom Collective and her family, she enjoys running, going to the beach and enjoying great meals with a fabulous glass of wine!