If you love the tangy spiciness of buffalo chicken and the delicious flavor of enchiladas, then this is definitely one recipe that you’ll want to make soon – and often! Even though these enchiladas come together for a quick 30-minute meal, they also make a great make-ahead recipe!

As the oven preheats, spray your baking dish with nonstick cooking spray or lightly coat with olive oil. Then, pour a little bit of the enchilada sauce into the bottom of the baking dish and set aside.

To make the enchiladas, I start with my cooked chicken. For this, I love to use chicken that I’ve cooked ahead for the week as part of my meal prep. I love to use my baked chicken or even my instant pot chicken, give it a quick shred and then use in dishes just like this one throughout the week! If you prefer, you can easily use rotisserie chicken as well.

To the shredded chicken, I add Stone House Seasoning, some enchilada sauce, as well as buffalo sauce, and diced tomatoes with chilis. I have homemade versions of the enchilada sauce and buffalo sauce that I prefer to use, but you can easily substitute with store bought if you prefer. Then I give all of the chicken a quick stir to mix it all together.

Then, I spoon some of the chicken mixture into a tortilla and top with a little bit of the cheese. I fold the tortilla over the chicken and cheese and then place the enchilada seam side down onto the enchilada sauce in the baking dish. I repeat until all of the chicken mixture has been used, top the enchiladas with the remaining enchilada sauce and buffalo sauce and then top with the remainder of the cheese. I then bake until the buffalo chicken enchiladas are baked throughout and the cheese has melted, about 20 minutes.

To serve, I top with sliced green onions and blue cheese crumbles, if using.

Here is my Buffalo Chicken Enchiladas Recipe. I hope you love it as much as we do!