Feb13
47
posted by Emily Bites in All Recipes, Buffalo Flavor, Comfort Food, Main Dishes, Mexican
Have you ever known a couple that you never would have thought of for each other but it turns out they’re absolutely perfect together? That’s basically how you’re going to feel about these enchiladas. Buffalo wings and Mexican? An unfamiliar combination to be sure, but both have spicy undertones and rich flavors that are often complemented by a cool, creamy contrast like blue cheese dressing or sour cream. When I first thought about making Buffalo Chicken Enchiladas I was just thinking of using straight Buffalo wing-type ingredients: wing sauce, celery, blue cheese, etc. Then I thought of adding some Mexican seasoning as well and the more I considered it, the more convinced I became that this could be a match made in Heaven. Luckily I was right. The chili powder and cumin give some nice depth of flavor to the heat from the wing sauce.
In my first attempt at these I went half and half on the wing sauce to tomato sauce ratio and it was delicious, but I had to guzzle milk afterward to cool the mouth-fire I’d ignited. I made them a second time using the ratio below and this is definitely my recommended ratio – not mouth-fires, but still a nice spicy kick. As stated in my ingredient footnote below, feel free to adjust based on your personal heat preferences.
I’m so happy that two of my favorite dishes can be married in such perfect flavor harmony. This is definitely a dish I’ll be making again and 2 enchiladas feel like a steal at 314 calories or 8 Green, 6 Blue or 6 Purple myWW Weight Watchers SmartPoints. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! Why decide between two cuisines when you can have the best of both worlds all rolled up in the same tortilla?
Print Recipe Rate this Recipe
Prep Time: 45 minutes mins
Cook Time: 30 minutes mins
Total Time: 1 hour hr 15 minutes mins
Calories: 314kcal
These Buffalo Chicken Enchiladas are a flavor mashup you'll love at first bite!
Yield: 5 (2 enchilada) servings
Ingredients
- 4 oz Buffalo Wing sauce, I used Frank’s Red Hot Brand Buffalo Wing Sauce
- 12 oz canned tomato sauce
- 1 clove garlic, minced
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon sugar
- 2 teaspoons extra virgin olive oil
- 1 small onion, chopped
- 1 lb boneless skinless chicken breasts
- 3 oz reduced fat cheddar cheese, shredded (I used Cabot 50% cheddar, but you can also use pre-shredded 2% cheddar)
- ¼ cup diced celery
- 6 tablespoons light Blue cheese dressing, divided (I used Marie’s)
- 10 6 inch corn tortillas , (I used Mission Extra Thin Yellow Corn Tortillas – they’re my favorite!)
- 2 scallions, sliced (green parts only)
Instructions
Pre-heat the oven to 425. Lightly mist a 9x13 baking dish with cooking spray and set aside.
In a medium bowl, mix together the wing sauce, tomato sauce, garlic, chili powder, cumin and sugar until thoroughly combined and set aside.
In a large skillet or sauté pan, bring the oil to medium heat. Add the chopped onions and cook for a couple minutes until they start to soften and become fragrant. Add the chicken breasts in a single layer and cook for 3 minutes on one side, flip them over, and then continue to cook for 3 minutes on the other side. Add the sauce mixture to the pan and bring it to a boil. Lower the heat to medium-low and cover the pan. Simmer for about 20 minutes until the chicken is fully cooked through.
Remove the lid from the pan and transfer each breast to a cutting board, shredding it using two forks. Transfer the shredded chicken to a large mixing bowl. Add ½ cup of the sauce from the pan to the chicken along with the shredded cheese, diced celery and a tablespoon of the blue cheese dressing. Mix everything in the bowl together until well combined.
Microwave the tortillas for 30-60 seconds on high until warm and soft. Spread 1/4 cup of the chicken mixture onto a tortilla and tightly roll it up. Place the rolled tortilla seam side down in the prepared baking dish and repeat with the remaining tortillas. I fit them perfectly by placing 8 in a row and then placing two Spray the tops of the rolled tortillas with cooking spray above them, perpendicular to the others. Bake in the oven for 8 minutes until tortillas are slightly crispy.
Reduce the heat to 400 (don’t forget!) and pour the remainder of the sauce evenly over the tops of the enchiladas. Place back in the oven for an additional 18-20 minutes. Remove from the oven and drizzle a half a tablespoon of blue cheese dressing over the top of each enchilada. Sprinkle the sliced scallions over the top of the entire dish and serve.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
314 calories, 27 g carbs, 7 g sugars, 11 g fat, 3 g saturated fat, 30 g protein, 4 g fiber(from myfitnesspal.com)
MyWW SmartPoints per (2 enchilada) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints
Weight Watchers Points Plus:
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Author: Emily Bites
Course: Main Course
Cuisine: American, Mexican
Keyword: Spicy, WW Recipes
posted on February 13, 2013
47 comments »
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47 comments on “Buffalo Chicken Enchiladas”
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Anonymous — February 13, 2013 @ 1:29 am Reply
Can’t wait to try these!
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jay simms — April 7, 2013 @ 6:34 pm
Can you use the weight watchers tortillas? I cannot find corn tortillas
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Anonymous — February 13, 2013 @ 1:58 am Reply
Love Love Love the flavors of your buffalo chicken mac and cheese muffins so I am sure this will be a flavor hit. I may also try this in quesadialla form in addition to an enchilada. I love “crispy” with a tortialla and they reheat great in office toaster oven.
Thanks for all your great recipes! Nancy
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melissa — February 13, 2013 @ 2:39 am Reply
What if you do not like blue cheese dressing?
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emilybites — March 14, 2013 @ 1:59 am
It hurts my heart as a Buffalonian to suggest r*nch dressing to go with Buffalo chicken, but if you prefer that (and can decifer my incredibly sophisticated code there) you can certainly use that instead 😛
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Anonymous — February 13, 2013 @ 4:22 am Reply
@melissa…. Do ranch dressing.
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Cat — February 13, 2013 @ 4:04 pm Reply
In step 5, toward the end, how many minutes do you put them in for before adding the other sauce? Sounds delicious!
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Fitting it all in — February 13, 2013 @ 7:52 pm Reply
Yum! I made your crock pot beef and broccoli on Monday. It was good!
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Anonymous — February 15, 2013 @ 3:29 pm Reply
This is the first recipe I have made from this site and after tasting it I am going through this site with a fine tooth comb! It was amazing! I can’t wait to try the next recipe!
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Michelle B — February 15, 2013 @ 4:42 pm Reply
I made these last night and I loved them. I just happened to have thawed chicken that needed to be cooked and the rest of the ingredients. They turned out awesome and will def make again!
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emilybites — March 14, 2013 @ 2:02 am
Sounds like it was meant to be! Happy to hear you loved them 🙂
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Alaina @ Fabtastic Eats — February 19, 2013 @ 1:56 am Reply
I love this idea! What a crazy but fabulous combination!!
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sally @ sallys baking addiction — February 19, 2013 @ 7:59 pm Reply
i love finding recipes using buffalo chicken. Buffalo is my favorite way to eat chicken after all! We recently made buffalo chicken tacos… but now… enchiladas! They look and sound incredible!
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Anonymous — February 25, 2013 @ 7:47 pm Reply
I made these the other night and all I can say is WOW!!! You combined two of my favorite things, buffalo sauce and mexican food, into one delicious dish. My family loves your recipes and there is always one included on our weekly menu. Thank you!
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emilybites — March 14, 2013 @ 2:03 am
I’m so happy these were such a big hit! Thanks for letting me know 🙂
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Lidi — February 27, 2013 @ 11:03 pm Reply
Goodness! We should be best food friends. These are, like, my two favorite things on the planet. My daily conundrum is whether to add buffalo sauce or salsa to my food.
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emilybites — March 14, 2013 @ 2:04 am
Haha, we can definitely be best foodie friends – it sounds like you have great taste! 😉
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Anonymous — March 9, 2013 @ 4:17 pm Reply
I love this recipe, SO yummy! Just wondering if anyone has tried to make part of it in advance?? I was thinking of trying to make the chicken through the shredded part tonight and then reserving the remainder of the sauce to finish the recipe tomorrow? If anyone has tried it, please let me know…thanks!! 🙂
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Anonymous — March 19, 2013 @ 4:59 pm Reply
These were fabulous! I made these for dinner guests (who are not on WW, by the way) and they were a hit. I did make the sauce and filling a few hours ahead so all I had to do was assemble after the guests arrived. This was my first Emily Bites recipe and I’m sure I’ll be trying many more…Thanks!
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Kristi Collins — March 21, 2013 @ 6:01 pm Reply
This was great! I made them vegetarian by using potatoes instead of chicken. I boiled 1 lb of potatoes, and then mashed them instead of the chicken. AMAZING :)!. Thanks again for a great recipe!
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MARYBETH BLENKER — March 28, 2013 @ 12:52 pm Reply
Delicious!! They were so good and worth all 8 points! Yummy!!! Thank you Emily!!!
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Jennifer — April 3, 2013 @ 1:14 am Reply
Another Great Recipe; thanks for sharing!
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Anonymous — April 4, 2013 @ 5:28 pm Reply
I have made this three times now. We love them! Thanks for sharing the recipe.
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Anonymous — April 21, 2013 @ 3:09 pm Reply
How could you make this recipe by combining it with your buffalo chicken from the crockpot? I like to make larger portions of meat that I can use throughout the week. Do you think it would work to cook the chicken in crockpot as the buffalo chicken recipe calls for and then just add the tomato sauce when I reheat the chicken? Would I then still use 4 0z of tomato sauce?
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michelle cloutier — May 3, 2013 @ 2:21 am Reply
I just made this for supper!! We really liked it. I changed things up a bit, but it turned out good. I boiled chicken first. Then shredded it. Once I browned onions, I put shredded chicken in there too, then browned it a bit. We also used homeade ranch instead of blue cheese cause we don’t like that stuff…lol. my daughters first bite she said mmm…with eyebrows raised…thanks for a new and great dish for our family.
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Abby Moe — July 9, 2013 @ 1:08 am Reply
How would one prepare the chicken in the crockpot ahead of time to save some time? My family is demanding when we get home so if I can have it ready to shred and put together quickly I would be delighted. This is on my menu this week can’t wait to try it. Your french dip cupcakes and deep dish pizza casserole are staples in my house 🙂
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Anonymous — September 3, 2013 @ 10:25 pm Reply
This was amazing! I actually did the meat and sauce in the crockpot during the day. When I got home, I took out the meat, shredded it, and then followed the recipe as written. It was delicious and only took a few minutes of preparation! Can’t wait to make again.
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Megan Rhodes — January 24, 2014 @ 8:28 pm Reply
Any recommendations if you already have some cooked, shredded chicken?
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Cindy Clem — September 15, 2014 @ 8:48 pm Reply
These were ridiculously good. Surprisingly good. My husband and I loved it. Thanks for the recipe! I used the same proportions for the tomato sauce and the hot sauce, and it was great: super hot but not terrible. We’re fighting over who gets the leftovers for lunch.
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Chris H — January 25, 2015 @ 6:16 pm Reply
I made the buffalo chicken enchiladas for the first time today, this is an AWESOME recipe. I raved to my one friend for five minutes how tasteful and delicious for this recipe. One of my favorite foods is buffalo chicken, the only catch is to make it healthy. Thanks for the recipe and all the recipes on here that help me keep on track with my weight watchers plan. Keep up the good work!!
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Emily Bites — January 26, 2015 @ 2:28 pm
I’m so thrilled you loved it!! Thanks for letting me know 🙂
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Jessica — February 18, 2015 @ 6:19 pm Reply
I have made these several times now. This was the first time I made the chicken in the crock pot and it came out just fine. I doubled the chicken and sauces and will use the leftovers for burritos tomorrow night. The possibilies with the shredded chicken are endless.
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Lauren — August 11, 2015 @ 6:54 pm Reply
My husband and I made these tonight and LOVED them! I just recently started back up again on WW and your recipes make it so much easier to stay on track! THANK YOU! 🙂
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Emily Bites — August 13, 2015 @ 3:58 pm
So glad you loved it!
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Kristen — May 17, 2016 @ 4:37 pm Reply
Could you used canned shredded chicken instead? Would it turn out the same? I’m excited to try!
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Emily Bites — May 17, 2016 @ 4:40 pm
I’ve never actually eaten canned chicken before so I’m not sure what it’s like. You can certainly give it a shot!
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Laura Adams — July 16, 2019 @ 8:18 pm Reply
Oh, Emily! These were scrummy! This was the first recipe I’ve tried from your blog that I’ve been hearing about since I joined WW. You have far & away exceeded all the hype! Well done, girl. Thank you!
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Taryn — November 16, 2020 @ 12:47 pm Reply
This recipe stands the test of time. Just made them tonight and they are SO good!
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Jillian Kelly — February 25, 2023 @ 6:17 am Reply
This is and amazing dish for your family
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