Buffalo Ranch Chicken Enchiladas

4 servings
35 min

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These Buffalo Ranch Chicken Enchiladas are made with corn tortillas, shredded chicken, buffalo sauce, ranch dressing and mozzarella cheese.

This is a very non-traditional Mexican dish with an American twist. You can either buy store-bought buffalo sauce or make your own. Making your own buffalo sauce is simple: you just need to melt a stick of butter and hot sauce, like Frank’s, on a skillet until it melts. For best taste make your own, although buying a good quality buffalo sauce at the store can be just as good. You can even make these keto friendly by using La Tortilla Factory low carb tortillas, with only just 3 net carbs per tortilla. They are so amazing! Feel free to get 10% off using code Maxine10.


How to make Buffalo Ranch Chicken Enchiladas

Heat oven to 350°F. Spray a 13x9 inch glass dish.


In a large bowl, add the shredded chicken, half the buffalo sauce, and half the ranch. Mix well.


Add 1 tablespoon of olive oil on a skillet on medium heat and wait until the oil is hot. Fry tortilla on both sides, about 2 minutes on each side. Then, assemble the enchilada! Lay out the tortilla and spread 2-3 tablespoons of chicken for each. Roll up the tortilla and place in the baking dish. Repeat with the rest of the tortillas.


Assemble the remainder of the enchiladas, packing them into the baking dish. When they are all assembled, drizzle the remaining buffalo sauce and the ranch over all of them. Sprinkle cheese on top.


Add the whole enchilada baking dish into the oven for 20 minutes, uncovered, until the tortillas are slightly crispy on the outside.


To make your own buffalo sauce: In a large saucepan on medium low heat, add a whole stick of butter and a cup of hot sauce (like Frank’s) for 10 minutes, and keep stirring until the butter slowly melts. If the butter has completely melted, keep stirring.

Other dishes to try
  • CHICKEN ENCHILADAS WITH SALSA VERDE
  • CHEESY ZUCCHINI WITH CORN (CALABACITAS CON ELOTE Y QUESO)
  • MEXICAN TACO BAKE

Buffalo Ranch Chicken Enchiladas

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients


  • 3 cups shredded rotisserie chicken
  • 12 corn tortillas
  • 1 cup buffalo sauce (see note to make your own)
  • ½ cup ranch
  • Optional: shredded mozzarella cheese

Instructions


Heat oven to 350°F. Spray a 13x9 inch glass dish.
In a large bowl, add the shredded chicken, half the buffalo sauce, and half the ranch. Mix well.
Add 1 tablespoon of olive oil on a skillet on medium heat and wait until the oil is hot. Fry tortilla on both sides, about 2 minutes on each side. Then, assemble the enchilada! Lay out the tortilla and spread 2-3 tablespoons of chicken for each. Roll up the tortilla and place in the baking dish. Repeat with the rest of the tortillas.
Assemble the remainder of the enchiladas, packing them into the baking dish. When they are all assembled, drizzle the remaining buffalo sauce and the ranch over all of them. Sprinkle cheese on top.
Add the whole enchilada baking dish into the oven for 20 minutes, uncovered, until the tortillas are slightly crispy on the outside.

Tips

  • To make your own buffalo sauce: In a large saucepan on medium low heat, add a whole stick of butter and a cup of hot sauce (like Frank’s) for 10 minutes, and keep stirring until the butter slowly melts. If the butter has completely melted, keep stirring.

Maxine
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