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Buffalo Ranch Chicken Enchiladas


  • Author: Maxine Dubois
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

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


Ingredients

Scale
  •  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

  1. Heat oven to 350°F. Spray a 13x9 inch glass dish.
  2. In a large bowl, add the shredded chicken, half the buffalo sauce, and half the ranch. Mix well.
  3. 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.
  4. 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.
  5. 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