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 Hot 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.
What Ingredients do I need to make this Enchilada Casserole
You will need the following ingredients to make this Buffalo Chicken Enchilada Casserole: Olive Oil, Diced Tomatoes, Tomato Sauce, Green Chilies, Hot Sauce, Cream Cheese, Chicken, Tortillas and Monterey Jack Cheese.
How do I Make this Buffalo Chicken Enchilada Casserole
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 the oven for about 15 to 20 minutes or until cheese is melted.
Buffalo Chicken Enchilada Casserole
Ingredients
- 2 Tbsp Olive Oil
- 15 oz Diced Tomatoes, drained
- 8 oz Tomato Sauce
- 4 oz Green Chilies
- 1/2 cup Hot Sauce
- 4 oz Cream Cheese
- 2 Cups Chicken, Shredded
- 12 6 inch Corn Tortillas
- 1 1/2 Cups Monterey Jack cheese, shredded
Optional Toppings
- Sour Cream
- Green Onions
- Diced Tomatoes
- Blue Cheese
- Fresh Cilantro
how to make this recipe
- 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
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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