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Creamy Buffalo Chicken White Cheese Enchiladas

creamy buffalo chicken white cheese enchiladas - featured image
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A creamy and spicy buffalo chicken enchilada recipe with melted white cheese, perfect for game day or cozy nights. Easy to prepare and packed with bold flavors.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1/2 cup buffalo wing sauce (Frank’s RedHot recommended)
  • 1 cup cream cheese, softened
  • 1/2 cup ranch dressing
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 8–10 large flour tortillas (or corn tortillas if preferred)
  • 1 1/2 cups shredded white cheddar cheese (for topping)
  • Fresh chopped cilantro for garnish (optional)
  • 1/2 cup ranch dressing (for drizzle)
  • 1 tablespoon milk or buttermilk (to thin ranch dressing)
  • Pinch of smoked paprika (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine shredded chicken and buffalo wing sauce until chicken is evenly coated. Warm chicken slightly if cold.
  3. In a separate bowl, blend cream cheese, ranch dressing, minced garlic, onion powder, salt, and pepper until smooth and fluffy using a hand mixer or whisk.
  4. Fold the buffalo chicken mixture into the cream cheese blend. Stir in Monterey Jack and mozzarella cheese until evenly distributed.
  5. Warm tortillas slightly to make them pliable. Spoon about 1/4 cup of filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
  6. Sprinkle shredded white cheddar cheese evenly over the rolled enchiladas.
  7. Cover loosely with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly browned.
  8. While baking, whisk together ranch dressing, milk, and smoked paprika for the drizzle. Set aside.
  9. Remove enchiladas from oven and let cool for a few minutes. Drizzle ranch sauce over the top and garnish with chopped cilantro if desired. Serve warm.

Notes

Warm tortillas before rolling to prevent cracking. Use cooked chicken that is not overly moist to avoid soggy enchiladas. If buffalo sauce is runny, drain excess liquid. Use a hand mixer for smooth cream cheese and ranch blend. Cover with foil during baking to lock moisture, then uncover to brown cheese. Let enchiladas rest before serving for easier slicing. Variations include low-carb tortillas, vegetarian jackfruit or cauliflower, extra spicy jalapeños, dairy-free cheese alternatives, and slow cooker adaptation.

Nutrition

Keywords: buffalo chicken, enchiladas, creamy, cheese, game day, easy recipe, spicy, comfort food

Find it online: https://breezybake.com/creamy-buffalo-chicken-white-cheese-enchiladas-recipe-easy-and-perfect-for-game-day/