Sharp Knife: Useful for cutting chicken and chopping toppings.
How to Assemble and Bake Buffalo Chicken Enchiladas
Chicken Preparation Toss chicken into a slow cooker with hot sauce, creating a spicy bath that'll make your taste buds dance. Let this flavor party simmer on high or low heat until the meat becomes super tender and easily shreds.
Sauce Creation Transform the cooking liquid into a creamy dream by blending broth and adding a silky cornstarch mixture. The result? A velvety sauce that'll make your enchiladas sing with flavor.
Filling Fusion Shred the chicken into bite-sized pieces and mix with corn and a sprinkle of cheese. This combo creates a filling that's bursting with southwestern spirit and buffalo-style excitement.
Tortilla Transformation Warm those tortillas until they're flexible and ready to be stuffed. Roll each one carefully, tucking in the delicious chicken mixture like a cozy flavor blanket.
Baking Brilliance Pour the remaining sauce over your enchilada rolls, creating a blanket of zesty goodness. Shower with extra cheese and slide into a hot oven until everything looks bubbly and irresistible.
Topping Extravaganza Finish with a flourish of blue cheese crumbles, a dollop of sour cream, and sprinkle of green onions. These final touches transform your dish from delicious to absolutely legendary.
Flavor and Heat Tips for Buffalo Enchilada Fans
Adjust the hot sauce quantity to match your heat preference. Mild lovers can reduce sauce, while heat seekers might add extra tabasco or cayenne for a fiery kick.
Try different proteins like shredded turkey, pulled pork, or even plant-based chicken alternatives for diverse flavor profiles and dietary needs.
Experiment with cheese varieties such as pepper jack, monterey jack, or a mexican cheese blend to enhance the enchiladas' richness and complexity.
Prepare the chicken and sauce one day ahead, storing separately in refrigerator. This technique intensifies flavors and simplifies final assembly, perfect for busy weeknights.
Incorporate additional vegetables like diced bell peppers, black beans, or roasted zucchini to increase nutritional value and add delightful texture to the filling.
Serving Buffalo Enchiladas with Sides or Sauce
Zesty Party Platter: Create a vibrant spread by arranging enchiladas on a large wooden board with colorful garnishes. Scatter blue cheese crumbles, chopped green onions, and fresh cilantro around the dish for a restaurant-style presentation that'll wow your guests.
Spicy Game Day Feast: Transform these enchiladas into the ultimate sports watching meal by pairing them with crispy tortilla chips, homemade salsa, and ice-cold beer. Set up a casual buffet where friends can customize their plates with extra toppings and sauces.
Healthy Sidekick Salad: Balance the rich buffalo chicken flavor with a light, refreshing side salad. Toss mixed greens with cucumber, cherry tomatoes, and a zesty lime vinaigrette. The cool, crisp salad will perfectly complement the spicy, cheesy enchiladas.
Weekend Brunch Twist: Serve these enchiladas with a sunny-side-up egg on top and a side of avocado slices. Drizzle extra hot sauce for heat lovers or keep mild for those who prefer gentler flavors. This unexpected brunch option will become a weekend favorite.
Storage and Reheating Tips for Spicy Enchiladas
Refrigerator Revival: Store leftover enchiladas in an airtight container for up to 4 days. Wrap individually for quick grab-and-go lunches or meal prep.
Freezer Friendly: Seal completely cooled enchiladas in freezer-safe containers or heavy-duty bags. These delicious rolls will stay fresh for 2-3 months without losing flavor or texture.
Reheating Magic: Warm refrigerated enchiladas in the oven at 350°F for 15-20 minutes to restore crispy edges and maintain their original mouthwatering taste. Microwave works for faster results, but might soften tortillas slightly.
Smart Ingredient Prep: Shred chicken and chop garnishes in advance to cut down total cooking time. Keep prepared ingredients in separate sealed containers in the refrigerator for easy assembly during busy weeknights.
Spicy buffalo chicken enchiladas combine zesty flavors from Mexican and American cuisines. Melted cheese, tangy sauce, and crisp tortillas create an irresistible meal you’ll crave again and again.
Ingredients
Scale
1.5 lbs boneless chicken breasts
1 cup hot sauce (like Cholula)
0.25 tsp garlic powder
0.25 tsp black pepper
4 tbsps butter
Salt (to taste)
14 corn tortillas (6-inch)
1.5 cups shredded sharp white cheddar cheese (divided)
1 can (14 oz / 414 ml) chicken broth
0.5 cup half & half
2 tbsps cornstarch
1 cup corn
Shredded/chopped lettuce
Crumbled blue cheese (optional)
Sour cream
Snipped green onions
Instructions
Sauce Preparation: Infuse hot sauce, butter, garlic powder, and black pepper in a slow cooker. Nestle seasoned chicken inside and cook on high for 4 hours or low for 6-8 hours until meat becomes effortlessly shreddable.
Liquid Transformation: Transfer cooked chicken to a cutting board. Decant cooking liquid into a saucepan, supplementing with chicken broth. Simmer the mixture for approximately 5 minutes to concentrate flavors.
Sauce Thickening: Whisk cornstarch with half & half until completely smooth. Gradually integrate this mixture into the simmering liquid, continuously whisking to prevent clumping. Cook for 2-3 minutes until sauce reaches desired consistency.
Filling Assembly: Shred chicken into delicate morsels. Combine chicken, corn, cheese, and a portion of prepared sauce in a mixing bowl. Season with salt and pepper to enhance flavor profile.
Tortilla Preparation: Preheat oven to 400°F (200°C). Liberally grease a 9×13 inch baking dish with butter. Create a thin sauce base across the bottom of the dish to prevent sticking.
Enchilada Formation: Warm tortillas briefly on a skillet to increase pliability. Distribute chicken mixture evenly, rolling tightly and positioning seam-side down in the prepared dish.
Final Layering: Cascade remaining sauce over enchiladas, ensuring complete coverage. Generously sprinkle remaining cheese across the top for a golden, melted finish.
Baking and Finishing: Bake for 25 minutes until cheese transforms into a bubbling, golden crust. Remove from oven and allow brief resting period.
Serving Suggestion: Plate enchiladas with an artistic arrangement of crisp lettuce, blue cheese crumbles, sour cream, chopped green onions, and optional garnishes to elevate the culinary experience.
Notes
Slow Cooker Magic: Use high heat for 4 hours or low heat for 6-8 hours to ensure chicken becomes perfectly tender and easily shreddable.
Sauce Smoothing Technique: Whisk cornstarch and half & half thoroughly to prevent lumpy sauce, stirring continuously while incorporating into the simmering liquid.
Tortilla Flexibility Tip: Briefly warm tortillas on a skillet to make them more pliable and easier to roll without cracking.
Cheese and Topping Strategy: Reserve extra cheese for topping and choose fresh, crisp garnishes to add texture and brightness to the final dish.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.