Entrees

Buffalo Chicken Enchiladas

Lodge Cast iron / June 8, 2017

Turn your buffalo chicken skills up a notch with these spicy enchiladas! They're the perfect dish for game day, and simple enough for a cozy weeknight meal.

Prep Time

15 minutes

Cook Time

20 minutes

Servings

8

Ingredients


Enchiladas

  • 3 cups rotisserie chicken, shredded
  • 2½ cups buffalo sauce, or make your own (recipe below)
  • 8 ounces cream cheese, softened
  • ¾ cup hot sauce (Franks, Louisiana, or similar)
  • 3 cups white cheddar cheese, grated or shredded
  • ½ cup blue cheese
  • ¼ cup ranch dressing
  • 8 8” flour tortillas
  • ½ cup green onions, chopped

Buffalo Sauce (optional)
  • 1 cups hot sauce (Franks or similar)
  • 1 cup tomato sauce
  • 3 tablespoons unsalted butter
  • 2 teaspoons white vinegar
  • ¼ cup ranch dressing, plus more for drizzle

Preparation


Buffalo Sauce:

  1. In a medium sauce pan melt butter.
  2. Add hot sauce, tomato sauce, and vinegar, and simmer over medium low heat, stirring until combined.
  3. Remove from heat and stir in ranch dressing.
Enchiladas:
  1. Preheat oven to 400° F.
  2. In a medium bowl, combine chicken, cream cheese, and hot sauce.
  3. Spread ½ cup of buffalo sauce in the bottom of a 9 x 13 stoneware baking dish.
  4. Working one at a time, spread ¼ cup of the filling onto a tortilla and sprinkle with cheddar cheese and green onion.  Roll the tortilla up and place seam side down in the baking dish.
  5. Repeat until the baking dish is full. Pour the remaining sauce over the top of the enchiladas.
  6. Sprinkle remaining cheddar and blue cheese.  
  7. Bake enchiladas for 15-20 minutes.  
  8. Drizzle with ranch and sprinkle with sliced green onion to serve.
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Buffalo Chicken Enchiladas

By Lodge Cast iron

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 8

Ingredients


Enchiladas

  • 3 cups rotisserie chicken, shredded
  • 2½ cups buffalo sauce, or make your own (recipe below)
  • 8 ounces cream cheese, softened
  • ¾ cup hot sauce (Franks, Louisiana, or similar)
  • 3 cups white cheddar cheese, grated or shredded
  • ½ cup blue cheese
  • ¼ cup ranch dressing
  • 8 8” flour tortillas
  • ½ cup green onions, chopped

Buffalo Sauce (optional)
  • 1 cups hot sauce (Franks or similar)
  • 1 cup tomato sauce
  • 3 tablespoons unsalted butter
  • 2 teaspoons white vinegar
  • ¼ cup ranch dressing, plus more for drizzle
Buffalo Chicken Enchiladas

Preparation


Buffalo Sauce:

  1. In a medium sauce pan melt butter.
  2. Add hot sauce, tomato sauce, and vinegar, and simmer over medium low heat, stirring until combined.
  3. Remove from heat and stir in ranch dressing.
Enchiladas:
  1. Preheat oven to 400° F.
  2. In a medium bowl, combine chicken, cream cheese, and hot sauce.
  3. Spread ½ cup of buffalo sauce in the bottom of a 9 x 13 stoneware baking dish.
  4. Working one at a time, spread ¼ cup of the filling onto a tortilla and sprinkle with cheddar cheese and green onion.  Roll the tortilla up and place seam side down in the baking dish.
  5. Repeat until the baking dish is full. Pour the remaining sauce over the top of the enchiladas.
  6. Sprinkle remaining cheddar and blue cheese.  
  7. Bake enchiladas for 15-20 minutes.  
  8. Drizzle with ranch and sprinkle with sliced green onion to serve.

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/buffalo-chicken-enchiladas