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!