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Feb 13
39

Buffalo Chicken Enchiladas

Have you ever known a couple that you never would have thought of for each other but it turns out they’re absolutely perfect together? That’s basically how you’re going to feel about these enchiladas. Buffalo wings and Mexican? An unfamiliar combination to be sure, but both have spicy undertones and rich flavors that are often complemented by a cool, creamy contrast like blue cheese dressing or sour cream. When I first thought about making Buffalo Chicken Enchiladas I was just thinking of using straight Buffalo wing-type ingredients: wing sauce, celery, blue cheese, etc. Then I thought of adding some Mexican seasoning as well and the more I considered it, the more convinced I became that this could be a match made in Heaven. Luckily I was right. The chili powder and cumin give some nice depth of flavor to the heat from the wing sauce.

In my first attempt at these I went half and half on the wing sauce to tomato sauce ratio and it was delicious, but I had to guzzle milk afterward to cool the mouth-fire I’d ignited. I made them a second time using the ratio below and this is definitely my recommended ratio – not mouth-fires, but still a nice spicy kick. As stated in my ingredient footnote below, feel free to adjust based on your personal heat preferences.

I’m so happy that two of my favorite dishes can be married in such perfect flavor harmony. This is definitely a dish I’ll be making again and 2 enchiladas feel like a steal at 314 calories or 8 Weight Watchers Points+. Why decide between two cuisines when you can have the best of both worlds all rolled up in the same tortilla?


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Buffalo Chicken Enchiladas

Yield: 5 (2 enchilada) servings

Ingredients:

  • 4 oz Buffalo Wing sauce* (I used Frank’s Red Hot Brand Buffalo Wing Sauce)
  • 12 oz canned tomato sauce*
  • 1 clove garlic, minced
  • 2 t chili powder
  • ½ t ground cumin
  • ¼ t sugar
  • 2 t extra virgin olive oil
  • 1 small onion, chopped
  • 1 lb boneless, skinless chicken breasts (My package had 4 breasts at 4 oz each)
  • 3 oz reduced fat cheddar cheese, shredded (I used Cabot 50% cheddar, but you can also use pre-shredded 2% cheddar)
  • ¼ cup diced celery
  • 6 Tablespoons light Blue cheese dressing, divided (I used Marie’s)
  • 10 (6 inch) corn tortillas (I used Mission Extra Thin Yellow Corn Tortillas – they’re my favorite!)
  • 2 scallions, sliced (green parts only)

*This is my recommended ratio, but you can adjust it to your taste. I first tried it with 8 oz tomato sauce and 8 oz wing sauce and it was really spicy (I still ate it but I needed to drink lots of milk after!). The ratio I posted above is milder than my first attempt but still gives you a nice hot kick in the aftertaste! If you think you’d like it hotter I encourage you to start with the ratio above and taste test while mixing so you can adjust the ratio to your liking. Between the tomato sauce and wing sauce you just want to make sure you end up with around 16 oz total. The points value does not change and any change to the nutrition information will be minimal.

Directions:

  1. Pre-heat the oven to 425. Lightly mist a 9x13 baking dish with cooking spray and set aside.
  2. In a medium bowl, mix together the wing sauce, tomato sauce, garlic, chili powder, cumin and sugar until thoroughly combined and set aside.
  3. In a large skillet or sauté pan, bring the oil to medium heat. Add the chopped onions and cook for a couple minutes until they start to soften and become fragrant. Add the chicken breasts in a single layer and cook for 3 minutes on one side, flip them over, and then continue to cook for 3 minutes on the other side. Add the sauce mixture to the pan and bring it to a boil. Lower the heat to medium-low and cover the pan. Simmer for about 20 minutes until the chicken is fully cooked through.
  4. Remove the lid from the pan and transfer each breast to a cutting board, shredding it using two forks. Transfer the shredded chicken to a large mixing bowl. Add ½ cup of the sauce from the pan to the chicken along with the shredded cheese, diced celery and a tablespoon of the blue cheese dressing. Mix everything in the bowl together until well combined.
  5. Microwave the tortillas for 30-60 seconds on high until warm and soft. Spread 1/4 cup of the chicken mixture onto a tortilla and tightly roll it up. Place the rolled tortilla seam side down in the prepared baking dish and repeat with the remaining tortillas. I fit them perfectly by placing 8 in a row and then placing two Spray the tops of the rolled tortillas with cooking spray above them, perpendicular to the others. Bake in the oven for 8 minutes until tortillas are slightly crispy.
  6. Reduce the heat to 400 (don’t forget!) and pour the remainder of the sauce evenly over the tops of the enchiladas. Place back in the oven for an additional 18-20 minutes. Remove from the oven and drizzle a half a tablespoon of blue cheese dressing over the top of each enchilada. Sprinkle the sliced scallions over the top of the entire dish and serve.

Weight Watchers Points Plus:
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
314 calories, 27 g carbs, 11 g fat, 30 g protein, 4 g fiber (from myfitnesspal.com)

An Emily Bites Original

   

39 Responses to “Buffalo Chicken Enchiladas”

  1. #
    1
    Anonymous — February 13, 2013 @ 1:29 am

    Can’t wait to try these!

    • emilybites replied: — March 14th, 2013 @ 1:57 am

      I hope you love them!

    • jay simms replied: — April 7th, 2013 @ 6:34 pm

      Can you use the weight watchers tortillas? I cannot find corn tortillas

  2. #
    2
    Anonymous — February 13, 2013 @ 1:58 am

    Love Love Love the flavors of your buffalo chicken mac and cheese muffins so I am sure this will be a flavor hit. I may also try this in quesadialla form in addition to an enchilada. I love “crispy” with a tortialla and they reheat great in office toaster oven.

    Thanks for all your great recipes! Nancy

    • emilybites replied: — March 14th, 2013 @ 1:58 am

      I bet a quesadilla would be great!

  3. #
    3
    melissa — February 13, 2013 @ 2:39 am

    What if you do not like blue cheese dressing?

    • emilybites replied: — March 14th, 2013 @ 1:59 am

      It hurts my heart as a Buffalonian to suggest r*nch dressing to go with Buffalo chicken, but if you prefer that (and can decifer my incredibly sophisticated code there) you can certainly use that instead :P

  4. #
    4
    Anonymous — February 13, 2013 @ 4:22 am

    @melissa…. Do ranch dressing.

  5. #
    5
    Cat — February 13, 2013 @ 4:04 pm

    In step 5, toward the end, how many minutes do you put them in for before adding the other sauce? Sounds delicious!

    • emilybites replied: — February 13th, 2013 @ 4:12 pm

      Oops! Typo fixed. 8 minutes!

  6. #
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    Fitting it all in — February 13, 2013 @ 7:52 pm

    Yum! I made your crock pot beef and broccoli on Monday. It was good!

    • emilybites replied: — March 14th, 2013 @ 2:00 am

      Glad you liked it!

  7. #
    7
    Anonymous — February 15, 2013 @ 3:29 pm

    This is the first recipe I have made from this site and after tasting it I am going through this site with a fine tooth comb! It was amazing! I can’t wait to try the next recipe!

    • emilybites replied: — March 14th, 2013 @ 2:02 am

      Aw, yay! So glad to hear it was such a big hit :)

  8. #
    8
    Michelle B — February 15, 2013 @ 4:42 pm

    I made these last night and I loved them. I just happened to have thawed chicken that needed to be cooked and the rest of the ingredients. They turned out awesome and will def make again!

    • emilybites replied: — March 14th, 2013 @ 2:02 am

      Sounds like it was meant to be! Happy to hear you loved them :)

  9. #
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    Alaina @ Fabtastic Eats — February 19, 2013 @ 1:56 am

    I love this idea! What a crazy but fabulous combination!!

    • emilybites replied: — March 14th, 2013 @ 2:02 am

      Haha, I hope you try it!

  10. #
    10
    sally @ sallys baking addiction — February 19, 2013 @ 7:59 pm

    i love finding recipes using buffalo chicken. Buffalo is my favorite way to eat chicken after all! We recently made buffalo chicken tacos… but now… enchiladas! They look and sound incredible!

    • emilybites replied: — March 14th, 2013 @ 2:03 am

      I hope you love them!

  11. #
    11
    Anonymous — February 25, 2013 @ 7:47 pm

    I made these the other night and all I can say is WOW!!! You combined two of my favorite things, buffalo sauce and mexican food, into one delicious dish. My family loves your recipes and there is always one included on our weekly menu. Thank you!

    • emilybites replied: — March 14th, 2013 @ 2:03 am

      I’m so happy these were such a big hit! Thanks for letting me know :)

  12. #
    12
    Lidi — February 27, 2013 @ 11:03 pm

    Goodness! We should be best food friends. These are, like, my two favorite things on the planet. My daily conundrum is whether to add buffalo sauce or salsa to my food.

    • emilybites replied: — March 14th, 2013 @ 2:04 am

      Haha, we can definitely be best foodie friends – it sounds like you have great taste! ;)

  13. #
    13
    Anonymous — March 9, 2013 @ 4:17 pm

    I love this recipe, SO yummy! Just wondering if anyone has tried to make part of it in advance?? I was thinking of trying to make the chicken through the shredded part tonight and then reserving the remainder of the sauce to finish the recipe tomorrow? If anyone has tried it, please let me know…thanks!! :)

    • emilybites replied: — March 14th, 2013 @ 1:57 am

      I haven’t made it that way, but I’m sure you could!

  14. #
    14
    Anonymous — March 19, 2013 @ 4:59 pm

    These were fabulous! I made these for dinner guests (who are not on WW, by the way) and they were a hit. I did make the sauce and filling a few hours ahead so all I had to do was assemble after the guests arrived. This was my first Emily Bites recipe and I’m sure I’ll be trying many more…Thanks!

  15. #
    15
    Kristi Collins — March 21, 2013 @ 6:01 pm

    This was great! I made them vegetarian by using potatoes instead of chicken. I boiled 1 lb of potatoes, and then mashed them instead of the chicken. AMAZING :)!. Thanks again for a great recipe!

  16. #
    16
    MARYBETH BLENKER — March 28, 2013 @ 12:52 pm

    Delicious!! They were so good and worth all 8 points! Yummy!!! Thank you Emily!!!

  17. #
    17
    Jennifer — April 3, 2013 @ 1:14 am

    Another Great Recipe; thanks for sharing!

  18. #
    18
    Anonymous — April 4, 2013 @ 5:28 pm

    I have made this three times now. We love them! Thanks for sharing the recipe.

  19. #
    19
    Anonymous — April 21, 2013 @ 3:09 pm

    How could you make this recipe by combining it with your buffalo chicken from the crockpot? I like to make larger portions of meat that I can use throughout the week. Do you think it would work to cook the chicken in crockpot as the buffalo chicken recipe calls for and then just add the tomato sauce when I reheat the chicken? Would I then still use 4 0z of tomato sauce?

  20. #
    20
    michelle cloutier — May 3, 2013 @ 2:21 am

    I just made this for supper!! We really liked it. I changed things up a bit, but it turned out good. I boiled chicken first. Then shredded it. Once I browned onions, I put shredded chicken in there too, then browned it a bit. We also used homeade ranch instead of blue cheese cause we don’t like that stuff…lol. my daughters first bite she said mmm…with eyebrows raised…thanks for a new and great dish for our family.

  21. #
    21
    Abby Moe — July 9, 2013 @ 1:08 am

    How would one prepare the chicken in the crockpot ahead of time to save some time? My family is demanding when we get home so if I can have it ready to shred and put together quickly I would be delighted. This is on my menu this week can’t wait to try it. Your french dip cupcakes and deep dish pizza casserole are staples in my house :)

  22. #
    22
    Anonymous — September 3, 2013 @ 10:25 pm

    This was amazing! I actually did the meat and sauce in the crockpot during the day. When I got home, I took out the meat, shredded it, and then followed the recipe as written. It was delicious and only took a few minutes of preparation! Can’t wait to make again.

  23. #
    23
    Megan Rhodes — January 24, 2014 @ 8:28 pm

    Any recommendations if you already have some cooked, shredded chicken?

  24. #
    24
    Cindy Clem — September 15, 2014 @ 8:48 pm

    These were ridiculously good. Surprisingly good. My husband and I loved it. Thanks for the recipe! I used the same proportions for the tomato sauce and the hot sauce, and it was great: super hot but not terrible. We’re fighting over who gets the leftovers for lunch.

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