Buffalo-Style Chicken Enchiladas are a fusion dish that combines the bold, spicy flavors of Buffalo chicken with the comforting, cheesy gooey texture of traditional enchiladas. Instead of using a classic red or green enchilada sauce, these enchiladas are smothered in a Buffalo sauce-based mixture. It’s a fairly easy dish to make, even if it looks a little intimidating. Let’s get cooking!
Buffalo-Style Chicken Enchiladas
Ingredients
- 1 Deli oven-roasted chicken or 2 cups cooked chicken
- 8 6-inch flour tortillas
- 1 10.5 oz can reduced-sodium condensed cream of chicken soup
- 1 cup salsa verde
- 1 cup Deli Buffalo-style chicken dip
- 1 cup shredded Monterey Jack cheese
- Nonstick aluminum foil
Instructions
- Preheat oven to 400°F. Remove chicken from bones (breast meat only) and shred (2 cups). Microwave tortillas on HIGH 30 seconds or until warm. Combine soup and salsa; spread ½ cup in bottom of 13- x 9-inch baking dish.
- Combine dip and chicken; divide mixture evenly down centers of tortillas. Roll tortillas around filling and arrange seam-side down in dish. Top enchiladas with remaining soup mixture; sprinkle with cheese.
- Cover dish with foil; bake 25–30 minutes until sauce is bubbly and chicken is 165°F. Serve.
Buffalo-style chicken enchiladas bring together the tangy heat of buffalo sauce, the creaminess of cheese, and the comforting texture of tortillas. Finding the right drink to complement this bold, spicy dish requires balance—something refreshing to cool the heat, yet flavorful enough to stand up to the spice.
Best Pairing: Riesling
A slightly off-dry Riesling is an excellent choice for buffalo-style chicken enchiladas. The wine’s bright acidity and touch of sweetness help tame the heat while enhancing the tangy buffalo sauce. A German Riesling or a Finger Lakes variety works particularly well, offering citrus and stone fruit notes that contrast beautifully with the dish’s spice.
Other Great Pairings:
- Sauvignon Blanc – Its crispness and herbal notes provide a refreshing counterbalance to the dish’s heat.
- Blanc de Blancs Sparkling Wine – The bubbles and bright acidity cleanse the palate between bites.
- IPA (India Pale Ale) – For beer lovers, an IPA with citrusy hops complements the spice while its carbonation cuts through the richness.
- Margarita – A classic margarita, especially with a touch of orange liqueur, enhances the tangy, spicy profile of the enchiladas.
When choosing a pairing, the key is to balance the dish’s spice with something crisp, slightly sweet, or effervescent to keep every bite refreshing and satisfying.
