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Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas

Hi there!  Me again.  Trish, from TrishSutton.com where I share simple crafts, easy recipes, and ‘must have’ product reviews.  Today I am happy to be sharing one of my family favorites with Kelly and her Typically Simple readers. Buffalo Chicken Enchiladas.
Delicious Chicken Enchiladas with an added twist, Buffalo Wing Sauce.

Ingredients
9 Flour Tortillas
3 Boneless, Skinless Chicken Breasts; cooked & shredded
1 Can Black Beans; drained & rinsed
1 Can Red Enchilada Sauce
1/2 Cup Frank’s Buffalo Wing Sauce
2 Cups Shredded Cheese; Mexican Blend
1/2 Teaspoon Ground Jalapeno
1/2 Teaspoon Garlic Powder
Optional:  Cilantro, chopped

Directions:

Preheat oven to 375* degrees.  Prepare a 9×13 pan with non-stick spray. 
Add Enchilada Sauce and Buffalo Wing Sauce to a small bowl then whisk until well combined.  Set aside.

In a medium bowl add shredded chicken, black beans and 1/2 cup of shredded cheese, stir well.  

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Mix in 1/2 cup of the sauce mixture, ground jalapeno, and garlic powder.  Stir until well combined.

Drizzle 1/4 cup of sauce in the bottom of the pan.  Fill each tortilla with a few tablespoons of the chicken mixture, roll each one, add to pan with the seam side down. 

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Pour the remaining amount of sauce on top of the rolled tortillas then sprinkle the remainder of the cheese over the enchiladas. 

Buffalo-Chicken-Enchiladas-by-tagsthoughts.com-04.jpgBake for 20 minutes.  Top with cilantro and serve warm.  Enjoy!

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