Creamy Buffalo Chicken Enchiladas

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If you are a fan of buffalo chicken dip, you are going to LOVE these Creamy Buffalo Chicken Enchiladas. They are the perfect weeknight dinner and are packed with extra protein as the creaminess comes from blended cottage cheese! A twist on enchiladas that the entire family will love.

Tips & Substitutions

  • The blended cottage cheese adds the best creamy texture while also sneaking in some extra protein! Use a high speed blender or food processor and blend for 2-3 minutes until smooth. Old Home Foods is my personal favorite brand of cottage cheese to use!
  • For sake of ease, I like to use shredded rotisserie chicken for this recipe, however any cooked and shredded/diced chicken will work great.
  • Be sure to check the spice level of the buffalo sauce that you are using - you will want to use a standard mild buffalo sauce for this recipe rather than a hot buffalo sauce given the amount used. My favorite buffalo sauce to use is the Primal Kitchen Creamy Buffalo Sauce!
  • The best way that I have found to not have the enchiladas stick to the bottom of the pan is to spray lightly with cooking spray, along with a little bit of sauce! 
  • If you are able to use freshly shredded white cheddar cheese, I would recommend that over pre shredded bagged cheese as it will melt more evenly.
  • Don’t skip all the fun toppings! Extra buffalo sauce, ranch, diced red onion, green onion & cilantro.
  • This is a meal that you could easily make the day before/morning of and bake before you would like to eat - follow steps 1-4, then refrigerate and continue with step 5 before baking.

Creamy Buffalo Chicken Enchiladas

If you are a fan of buffalo chicken dip, you are going to LOVE these Creamy Buffalo Chicken Enchiladas. They are the perfect weeknight dinner and are packed with extra protein as the creaminess comes from blended cottage cheese!
Print Recipe

Ingredients

– 2 cups cooked & diced chicken (I prefer to use rotisserie chicken)

– 1.5 cups cottage cheese

– 2.5 cups buffalo sauce

– 1/2 red onion, diced

– 4oz can green chilis

– 2 cups shredded cheddar cheese

– 8 tortillas

– 1/2 cup ranch dressing

– Garnish: Red onion, green onion, cilantro

Directions

  1. Blend cottage cheese in a food processor or high speed blender for 2-3 minutes until smooth
  2. In a large bowl, combine chicken, blended cottage cheese, 1/2 cup buffalo sauce, red onion, green chilis & 1/2 cup shredded cheddar cheese and mix well
  3. Pour 1/2 cup buffalo sauce on the bottom of a 9×13 baking dish and spread evenly across
  4. Fill each tortilla with chicken mixture, roll and place seam side down into the dish
  5. Pour 1 cup of buffalo sauce on top, along with 1.5 cups shredded cheddar cheese and bake at 375 for 25-28 mins
  6. Top with 1/2 cup buffalo sauce, ranch, red onions, green onions and cilantro and ENJOY!
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

Things Used in Recipe

Baking Dishes

Material Kitchen Cutting Board

Material Kitchen Knife Set