Simple and Savory, This Buffalo Chicken Enchiladas Recipe Is Always a Hit

Shake up your household menu – and put your fully equipped kitchen to use – with this easy-to-follow recipe, courtesy of The Augusta, the best apartment in Houston.

Love Mexican food? Check. Dig buffalo chicken? Check. If you happen to like both of these flavor profiles, then perhaps, you’d enjoy them together. That’s right! This recipe for Buffalo Chicken Enchiladas is a definite crowd pleaser – well, whether you have a crowd to please or not. So, shake up your household menu with this comfort staple, which is simple and inexpensive to make. Better yet, it’s not time-consuming, as everything can be prepped and baked in approximately 30 minutes. Try it out tonight, courtesy of the premier pet friendly apartments in Houston.


  • 3 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 4 cups shredded cooked chicken
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded cheddar cheese
  • 1 cup hot sauce, plus more for serving
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • 1/4 teaspoon ground cumin
  • 16 corn tortillas
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons blue cheese dressing


  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. In a separate, medium-sized bowl, stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water.
  3. Microwave the tortillas in batches until warm, softened, and foldable, about 30 seconds. Keep warm between damp paper towels.
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place each rolled tortilla side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
  5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

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