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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

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 Scale

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

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.

Find it online: https://cooksbylucy.com/buffalo-chicken-enchiladas-recipe/