Buffalo Chicken Enchiladas with Creamy Ranch Sauce Recipe

Instead of your regular chicken and cheese enchiladas, why not make it buffalo style with a side of ranch dressing?

Buffalo Chicken Enchiladas with Creamy Ranch Sauce Recipe

How To Make Buffalo Chicken Enchiladas with Creamy Ranch Sauce

Spiced chicken meat rolled into a tasty enchilada and served with onions and cheese.

Prep: 25 mins
Cook: 45 mins
Total: 1 hr 10 mins


  • 10 ¾ oz condensed cream of chicken soup , (1 can)
  • 1 cup sour cream ranch dip
  • cup green onions, chopped
  • 3 cups chicken, chopped
  • ¾ cup buffalo wing sauce
  • 10 tortillas
  • 3 cups cheddar cheese, shredded


  1. Heat oven to 350 degrees F

  2. Spray 13x9-inch (3 qt.) glass baking dish with cooking spray.

  3. In medium bowl, mix soup, dip and ⅓ cup of the onions.

  4. In large bowl, mix chicken and buffalo wing sauce until coated.
  5. Spoon 2 tbsp soup mixture down center of each tortilla; set remaining mixture aside.

  6. Reserve ½ cup cheese for garnish.

  7. Top each tortilla with about ¼ cup chicken mixture and scant ¼ cup cheese.

  8. Fold sides of tortillas over filling; place seam side down in baking dish.
  9. Spoon remaining soup mixture over filled tortillas.
  10. Cover tightly with foil.
  11. Bake 40 to 45 minutes or until hot and bubbly.
  12. Remove from oven. Uncover; sprinkle with reserved ½ cup cheese and remaining ⅓ cup onions. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted.


  • Sugar: 2g
  • :
  • Calcium: 359mg
  • Calories: 510kcal
  • Carbohydrates: 25g
  • Cholesterol: 63mg
  • Fat: 38g
  • Fiber: 1g
  • Iron: 2mg
  • Monounsaturated Fat: 3g
  • Polyunsaturated Fat: 8g
  • Potassium: 198mg
  • Protein: 19g
  • Saturated Fat: 13g
  • Sodium: 1493mg
  • Vitamin A: 605IU
  • Vitamin C: 2mg
Nutrition Disclaimer
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