Buffalo Chicken Enchiladas Recipe

If you love the spicy kick of buffalo wings but want something a little heartier and less messy, this Buffalo Chicken Enchiladas Recipe is a total game-changer. It s my go-to when I need comfort food that s also full of bold flavor. The combination of tender shredded chicken soaked in buffalo sauce, wrapped in soft corn tortillas, and baked under ooey-gooey cheese is absolutely irresistible.

What makes this recipe truly special is how it balances spice with creamy goodness, thanks to the cream cheese stirred into the filling. Plus, it s surprisingly simple to make using a pressure cooker for the chicken, which means you get dinner on the table faster without sacrificing taste. Whether you re meal prepping or cooking for game day, I promise this Buffalo Chicken Enchiladas Recipe will be a crowd-pleaser you ll keep coming back to.

this …

Ingredients You’ll Need

All the ingredients come together in such a harmonious way – the spicy buffalo sauce, creamy cheeses, and tender chicken all wrapped up in warm tortillas. When grabbing ingredients, quality buffalo sauce and fresh cheese really make a difference here.

• Chicken Broth: Keeps the chicken moist during pressure cooking and adds subtle flavor.
• Buffalo Wing Sauce: The heart of the recipe-choose your favorite brand or homemade for best results.
• Ranch Dressing Seasoning Mix: Adds that classic tang and herb flavor that pairs perfectly with buffalo.
• Boneless Skinless Chicken (Breasts or Thighs): Thighs are juicier but breasts work great if you prefer leaner meat.
• Cream Cheese: Makes the filling creamy and rich, balancing out the heat from the sauce.
• Corn Tortillas: I love the texture and flavor corn tortillas add here; warming them prevents cracking when rolling.
• Sharp Cheddar Cheese: Provides a nice sharp bite and melts beautifully on top.
• Pepper Jack Cheese: Brings a little extra spicy creaminess to the cheese topping.

Variations

I love making this Buffalo Chicken Enchiladas Recipe my own depending on what we have in the fridge or how spicy I m feeling. Feel free to get creative and tailor it to your taste!

• Use Grilled Chicken: I sometimes swap pressure cooker chicken for leftover grilled chicken to add a smoky depth.
• Switch Cheese Varieties: Try mozzarella for a milder cheese pull or add crumbled blue cheese for a bold twist.
• Add Veggies: Toss in some sautéed onions or bell peppers to give the filling a little extra texture.
• Mild Version: Reduce buffalo sauce or swap half for mild wing sauce if you want less heat for kids or sensitive eaters.

How to Make Buffalo Chicken Enchiladas Recipe

Step 1: Pressure Cook the Chicken

Start by adding the chicken broth and 1/4 cup of buffalo wing sauce to the bottom of your pressure cooker-this keeps the chicken moist and infuses flavor while cooking. Season the chicken generously with the ranch dressing mix, then place it in the cooker and drizzle about 1/2 cup more buffalo sauce on top. Lock the lid and cook it on manual high pressure for 15 minutes. When time s up, do a quick release carefully so you don t overcook the chicken.

Step 2: Shred the Chicken and Make the Filling

Open the lid and shred the chicken right in the pot with two forks, or if you prefer, transfer it to a large bowl and use a hand mixer or stand mixer for easy shredding. Add cream cheese and 1 cup of the cooking liquid (unless you shredded the chicken in the pot, then just mix it directly). This makes the shredded chicken creamy and flavorful-perfect as your enchilada filling.

Step 3: Prepare the Tortillas and Baking Dish

Preheat your oven to 400°F. Pour about a cup of buffalo sauce into an 11×13-inch baking dish, spreading it evenly to coat the bottom-this prevents sticking and adds saucy flavor to each bite. Wrap your tortillas in damp paper towels and microwave them for about a minute so they re soft and pliable. Trust me, this prevents cracking when you roll them later.

Step 4: Assemble the Enchiladas

Place one tortilla in the baking dish, spoon a generous amount of chicken filling onto it, and roll it up snugly. Arrange seam-side down so they stay together. Repeat this until all your filling is used. Once filled, pour the remaining buffalo sauce over the top of the rolled enchiladas, then sprinkle the grated sharp cheddar and pepper jack cheese evenly over everything.

Step 5: Bake and Serve

Bake uncovered for 15-20 minutes or until the cheese is melted, golden, and bubbly. Keep an eye on it toward the end so it doesn t burn. When it s out, let it cool for a few minutes-this helps the cheese set slightly before you dig in.

How to Serve Buffalo Chicken Enchiladas Recipe

Garnishes

I always top my enchiladas with a sprinkle of fresh chopped cilantro and a dollop of sour cream to cool down the heat. Thinly sliced green onions or a few avocado slices add freshness and creaminess that complement the spicy buffalo sauce beautifully.

Side Dishes

Pair these enchiladas with a crisp green salad dressed with lime vinaigrette or some classic Mexican street corn for an extra level of yum. I also love serving them alongside some black beans or a simple Spanish rice to round out the meal.

Creative Ways to Present

For game days or parties, try assembling individual enchiladas in small ramekins or mini baking dishes for a cute personal serving. You can also drizzle extra buffalo sauce artistically across the top with a thin zigzag of ranch dressing for that restaurant-style look.

Make Ahead and Storage

Storing Leftovers

Store leftover buffalo chicken enchiladas in an airtight container in the fridge for up to 3-4 days. I like to let them cool completely before covering to keep the cheese from getting soggy overnight.

Freezing

This recipe freezes beautifully! Assemble the enchiladas in a freezer-safe dish but don t bake. Wrap tightly with foil, label, and freeze for up to 3 months. When you re ready, just bake straight from frozen-add extra baking time until heated through and bubbly.

Reheating

I usually reheat leftovers covered with foil at 350°F for 15-20 minutes to keep them moist. If you want the cheese bubbly again, uncover for the last 5 minutes. Microwaving works in a pinch, but you might lose some texture.

FAQs

Final Thoughts

This Buffalo Chicken Enchiladas Recipe has become my go-to for a flavorful, comforting meal that feels special but doesn t require hours in the kitchen. It s packed with spice, creamy texture, and cheesy goodness that always satisfies. I encourage you to give it a try-whether you re an enchilada lover or just craving a new way to enjoy buffalo chicken, it s sure to become a favorite in your rotation too!

Buffalo Chicken Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 146 reviews

• Author: Lucy
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings
• Category: Entree
• Method: Pressure Cooking and Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

These Buffalo Chicken Enchiladas combine spicy buffalo wing sauce with tender shredded chicken, creamy cheese, and a delicious blend of cheddar and pepper jack cheeses wrapped in soft corn tortillas. Pressure cooked chicken ensures juicy meat, while baking finishes the dish with a golden, bubbly cheese topping. Perfect for a flavorful and comforting meal with a spicy kick.

---

Ingredients

Units USM Scale 1x2x3x

Chicken and Sauce

• 1/2 cup Chicken Broth
• 23 oz Bottle of Buffalo Wing Sauce
• 2-3 tablespoons Ranch Dressing seasoning mix
• 1.5 lbs Boneless skinless chicken, breasts or thighs
• 4 oz Cream Cheese

Enchiladas

• 15-20 Corn Tortillas
• 8 oz Sharp Cheddar Cheese, grated
• 8 oz Pepper Jack Cheese, grated

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare pressure cooker base: Add chicken broth and 1/4 cup of Buffalo sauce to the bottom of the pressure cooker and mix well.
2. Season and add chicken: Place chicken breasts or thighs in the pressure cooker, season heavily with ranch dressing seasoning mix, then drizzle with about 1/2 cup more buffalo sauce.
3. Pressure cook chicken: Lock the pressure cooker lid and cook on manual high pressure for 15 minutes. After cooking, perform a quick manual release of pressure.
4. Shred chicken: Once the pressure is released and lid is open, shred the chicken directly in the pot or transfer to a stand mixer or use a hand mixer to shred.
5. Add cream cheese and liquid: Mix the cream cheese and 1 cup of the cooking liquid from the pot into the shredded chicken for a creamy texture. (If shredded in the pot, no extra liquid is needed.)
6. Preheat oven: Set oven temperature to 400°F (204°C).
7. Prepare baking dish: Pour about 1 cup of Buffalo sauce into an 11×13 inch baking dish and spread evenly.
8. Soften tortillas: Wrap tortillas in damp paper towels and microwave for 1 minute to make them pliable.
9. Assemble enchiladas: Place one tortilla in the baking dish, spoon a generous amount of the chicken mixture onto it, then roll it up. Repeat the process until all chicken mixture is used.
10. Add sauce and cheese: Pour the remaining Buffalo sauce evenly over the rolled enchiladas and then sprinkle evenly with both sharp cheddar and pepper jack cheeses.
11. Bake enchiladas: Bake uncovered in the preheated oven for 15-20 minutes or until the cheese on top is melted, golden brown, and bubbly.

---

Notes

• Use either chicken breasts or thighs depending on preference; thighs will be more tender and juicy.
• Microwaving the tortillas wrapped in a damp towel helps prevent cracking while rolling.
• Adjust the amount of Buffalo sauce based on spice preference.
• Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
• This recipe can be made milder by reducing buffalo wing sauce or using mild wing sauce.