Buffalo Chicken Enchilada Casserole
This Buffalo Chicken Enchilada Casserole recipe is my absolute favorite enchilada recipe. Be warned though, it packs a punch!
This Buffalo Chicken Enchilada Casserole is my absolute favorite enchilada recipe. These creamy chicken enchiladas do pack a kick though thanks to the amount of Frank’s Hot Sauce.
You can use whatever type of Hot Sauce you like but we really like Frank’s RedHot Sauce. We think it’s the industry standard when it comes to bottled hot sauce. Be warned though, if you can’t handle extreme hot sauce, you might want to look for another sauce.
This enchilada recipe is so easy to make especially when you use a rotisserie chicken from your local grocery store. All you have to do is shredded the chicken, simmer in the veggies and hot sauce then Bake!
For another great enchilada recipe, make sure you try my Chicken Enchiladas In Green Sauce. You should also check out my other great Casserole Recipes while you are at it. I’m sure you will find a recipe or two that you will love.
Recipe Tip
Warm the tortillas in the microwave or oven before rolling the enchiladas. This will make them more pliable and easier to roll. It will also prevent the tortillas from cracking or splitting open which will mess up your enchiladas.
How to Soften Tortillas
When the time comes to warm up your tortillas, you have a few options. You can wrap the tortillas in foil and bake them for 10 minutes at 350°F.
You can also put them in a non-stick pan to heat both sides of the tortilla (this is how I usually do it), heat them over an open flame, or if you must, wrap them in a damp paper towel and microwave them for about 30 seconds.
Recipe Tip
While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
If you love making enchilada casseroles, I suggest you try my Green Chili Chicken Enchilada Casserole. One of my absolute favorite casseroles.
Gather your Ingredients
You will need the following ingredients to make this Buffalo Chicken Enchilada Casserole recipe (see recipe card for quantities): Olive Oil, Diced Tomatoes, Tomato Sauce, Green Chilies, Hot Sauce, Cream Cheese, Chicken, Tortillas and Monterey Jack Cheese.
How to Make Buffalo Chicken Enchilada Casserole
- Preheat oven to 350°F.
- Heat oil in a large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles. Bring to a simmer and cook for 3 minutes.
- 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 the bottom.
- Stir hot sauce and cream cheese into the tomato/green chili mixture until cream cheese is incorporated. Reserve 1/3 cup of sauce.
- Add chicken, stir to combine. Keep warm over low heat.
- Warm corn tortillas in the microwave for up to 30 to 45 seconds to soften up.
- Fill each tortilla with about 1/4 cup of the chicken mixture, gently roll the tortilla to close, place in the baking dish, seam side down. Repeat with remaining tortillas. Tortillas should fit snugly side by side in two rows.
- Top with reserved 1/3 cup sauce and shredded cheese.
- Bake in the oven for about 15 to 20 minutes or until cheese is melted.
Buffalo Chicken Enchilada Casserole
Equipment
- Skillet
- Baking Dish
Ingredients
- 2 Tbsp Olive Oil
- 15 oz Diced Tomatoes, drained
- 8 oz Tomato Sauce
- 4 oz Green Chilies
- ½ cup Frank's RedHot Buffalo Wings Sauce
- 4 oz Cream Cheese
- 2 Cups Chicken, Shredded
- 12 Corn Tortillas
- 1 ½ Cups Monterey Jack cheese, shredded
Optional Toppings
- Sour Cream
- Green Onions
- Diced Tomatoes
- Blue Cheese
- Fresh Cilantro
Instructions
- Preheat oven to 350F.
- Heat oil in a large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles. Bring to a simmer and cook for 3 minutes.
- 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 the bottom.
- Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve 1/3 cup of sauce.
- Add chicken, stir to combine. Keep warm over low heat.
- Warm corn tortillas in the microwave for up to 30 to45 seconds to soften up.
- Fill each tortilla with about 1/4 cup of the chicken mixture, gently roll tortilla to close, place in the baking dish, seam side down. Repeat with remaining tortillas. Tortillas should fit snugly side by side in two rows.
- Top with reserved 1/3 cup sauce and shredded cheese.
- Bake in oven for about 15 to 20 minutes or until cheese is melted. Serve warm.
- If desired, garnish with sour cream, chopped cilantro, diced tomatoes, chopped green onions, or crumbled blue cheese.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This chicken casserole is excellent. Very tasty and once it is in the oven it does not take long for supper to be ready.