These Buffalo Chicken Enchiladas with Ranch 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.
If you love this recipe feel free to try my Air Fryer Buffalo Chicken Drumsticks or my Buffalo Chicken Dip.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Shredded Chicken
- Corn tortilla
- Buffalo sauce
- Ranch
- Mozzarella cheese
See recipe card for Buffalo Chicken Enchiladas with Ranch quantities.
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.
Hint: 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.
Substitutions
Buffalo sauce: Buy homemade buffalo sauce or make your own by melting butter and mixing in hot sauce.
Tortilla: You can use corn or flour tortilla. They sell hybrid corn and flour tortillas which are super delicious and great for this recipe too. If you want this to be keto, use low carb tortillas.
Ranch: I used Hidden Valley ranch for this, but you can use any brand you want.
Chicken: You can choose to cook the chicken and shred it yourself, or do what I did: Go to your local supermarket and buy a whole rotisserie chicken. Peel off the chicken from the bones and use the meat for this recipe. Psst: You can use the bones to make a delicious bone broth!
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add extra hot sauce in with the buffalo sauce for a spicier flavor.
- Deluxe - add sour cream and/or guacamole at the end.
- Kid friendly - add crushed tortilla chips.
Check out my Buffalo Chicken Pretzel Bites.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Buy a rotisserie chicken and use the meat from the chicken for this recipe.
Buffalo Chicken Enchiladas with Ranch
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Buffalo Chicken Enchiladas with Ranch are made with corn tortillas, shredded chicken, buffalo sauce, ranch dressing and mozzarella cheese.
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1
- Calories: 137.5
- Sugar: 0.4 g
- Sodium: 420.4 mg
- Fat: 3.9 g
- Saturated Fat: 0.8 g
- Carbohydrates: 0.7 g
- Fiber: 0.0 g
- Protein: 23.3 g
- Cholesterol: 58.4 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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