Buffalo Chicken Enchiladas

with Buffalo Wing Sauce
time: 30-60 minutes | serves: 1 to 4
  • 2 tbsp olive oil
  • ½ whole sweet onion, sliced
  • 1 pinch salt
  • 28 oz., fluid red enchilada sauce
  • ½ cup Sweet Baby Ray's Buffalo Wing Sauce
  • 1 rotisserie chicken, shredded
  • 1 tbsp BBQ seasoning
  • 1 pinch cayenne pepper
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Colby-jack cheese, divided
  • 8 pieces whole wheat tortillas (large)
  • Preheat oven to 375°F.
  • In a large skillet, heat the olive oil on low-medium heat. Add sliced onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in Buffalo sauce until combined.
  • Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly. Pour in about a half of a cup of the enchilada/Buffalo sauce mixture and add half of the cheddar cheese and half of the Colby cheese. Stir until the mixture comes together and turn off the heat.
  • Pour a drizzle of enchilada/Buffalo sauce in the bottom of a baking dish.
  • Take each tortilla and fill it with a little over half a cup of the chicken mixture. Roll each up and set it in the baking dish. Dump the remaining enchilada/Buffalo sauce on top of tortillas and add the remaining cheese.
  • Bake at 375 degrees for 20-25 minutes.

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