Craving a dinner that’s both incredibly easy to make and bursting with flavor? Look no further than these Easy Buffalo Chicken Enchiladas! My family absolutely devoured this dish – even my picky eaters who usually shy away from anything remotely spicy were asking for seconds. The combination of the tangy Buffalo sauce with the creamy cheese and hearty chicken is simply irresistible. What I loved most about this recipe is how quickly it comes together. From prep to plate, we were sitting down to a delicious and satisfying meal in under 30 minutes – perfect for a busy weeknight. If you’re looking for a fun, flavorful, and fast dinner option, these Buffalo Chicken Enchiladas are a guaranteed crowd-pleaser. Get ready to add this one to your regular rotation!

Ingredients

This recipe is all about simplicity and bold flavors, and the ingredient list reflects just that. Each component plays a crucial role in creating the perfect balance of spice, creaminess, and hearty satisfaction. Let’s break down each ingredient and explore why it’s included and any potential substitutions you might consider.

Cooking Spray: A simple but essential tool for preventing sticking in the pan. Cooking spray is your friend when you want to sauté vegetables without adding excessive oil. It creates a non-stick surface, allowing the zucchini and bell pepper to cook evenly and develop a slight char without clinging to the skillet. You can use any kind of cooking spray you prefer – olive oil, avocado oil, or even coconut oil spray work wonderfully. If you don’t have cooking spray, you can simply use a teaspoon more of olive or avocado oil to coat the pan.
1 teaspoon olive oil or avocado oil: While cooking spray helps prevent sticking, a touch of olive or avocado oil adds richness and flavor to the sautéed vegetables. Olive oil is a classic choice, offering a mild, fruity flavor and healthy monounsaturated fats. Avocado oil is another excellent option, known for its high smoke point and subtle, buttery taste. The small amount of oil helps the zucchini and bell pepper soften and caramelize slightly as they cook, enhancing their natural sweetness and preventing them from becoming mushy. If you’re out of both olive and avocado oil, you could use coconut oil, vegetable oil, or even butter in a pinch, though these may slightly alter the flavor profile.
1 medium zucchini, diced (1 ½-2 cups): Zucchini adds a mild, slightly sweet flavor and a tender texture to the enchiladas. It’s also a fantastic way to sneak in some extra vegetables without overpowering the dish. When diced, zucchini cooks quickly and blends seamlessly into the filling, absorbing the flavors of the Buffalo sauce and spices. If you don’t have zucchini, you could substitute yellow squash, which has a similar flavor and texture. For a slightly different flavor profile, you could also use diced eggplant, though you might need to sauté it a bit longer to ensure it’s fully cooked. Make sure to dice the zucchini into roughly uniform pieces so it cooks evenly.
1 medium red or orange bell pepper, diced (1-1 ½ cup): Bell peppers bring a vibrant color, a touch of sweetness, and a satisfying crunch to the enchiladas. Red or orange bell peppers are preferred for their sweeter flavor compared to green bell peppers, which can be slightly bitter. The bell pepper adds another layer of texture and nutrients to the dish. If you prefer a spicier kick, you could substitute a poblano pepper for some or all of the bell pepper. Just remember that poblano peppers have a mild heat, so adjust accordingly if you’re sensitive to spice. Like the zucchini, dice the bell pepper into uniform pieces for even cooking.
6 green onions, thinly sliced, white/light green and dark parts separated: Green onions, also known as scallions, add a delicate onion flavor and a fresh, vibrant touch to the dish. Separating the white and light green parts from the dark green parts is a smart technique for maximizing flavor and visual appeal. The white and light green parts are sautéed with the other vegetables to infuse the base of the enchiladas with a mild oniony flavor. The dark green parts are reserved for garnish, adding a fresh, herbaceous finish and a pop of color to the finished dish. If you don’t have green onions, you could substitute a shallot or a small yellow onion, finely diced, for the sautéed portion. For the garnish, fresh chives or cilantro would make a suitable alternative.
3 cups cooked, shredded chicken (12 ounces): The star of the show! Cooked, shredded chicken provides the protein and heartiness for these enchiladas. Using pre-cooked chicken, such as rotisserie chicken or leftover grilled or baked chicken, is a huge time-saver and makes this recipe truly “easy.” Shredding the chicken ensures it distributes evenly throughout the filling and absorbs all the delicious Buffalo sauce and spices. You can use chicken breast or chicken thighs, depending on your preference. Chicken thighs will be more moist and flavorful, while chicken breast is leaner. If you don’t have pre-cooked chicken, you can easily cook some chicken breasts or thighs by poaching, baking, or sautéing them, and then shredding them once cooled slightly. For a vegetarian option, you could substitute cooked and crumbled firm tofu or shredded jackfruit.
⅔ cup Primal Kitchen Original Buffalo Sauce, plus 1-3 tablespoons more for serving (or homemade): Buffalo sauce is the flavor powerhouse that defines these enchiladas. Primal Kitchen Original Buffalo Sauce is a great option for a healthier, paleo-friendly choice, but you can use any brand of Buffalo sauce you prefer. The key is to choose a sauce that you enjoy the flavor and spice level of. Buffalo sauce typically consists of hot sauce (often cayenne pepper-based), butter, and vinegar, creating that signature tangy, spicy, and rich flavor. Using ⅔ cup in the filling infuses the entire dish with that classic Buffalo chicken flavor, while having extra on hand for serving allows everyone to customize their spice level. If you’re feeling adventurous, you can easily make your own homemade Buffalo sauce using your favorite hot sauce, melted butter, and a splash of vinegar.
1 teaspoon chili powder: Chili powder adds a warm, earthy depth of flavor to the enchiladas, complementing the Buffalo sauce and other spices. It’s not overly spicy, but it contributes a complexity that enhances the overall flavor profile. Chili powder is a blend of dried chili peppers and other spices like cumin, oregano, and garlic powder, so it brings a range of flavors to the dish. If you don’t have chili powder, you could use a combination of smoked paprika and a pinch of cayenne pepper for a similar effect.
1 teaspoon ground cumin: Cumin is a warm, aromatic spice that adds a smoky, earthy note to the enchiladas. It pairs beautifully with chili powder and Buffalo sauce, creating a well-rounded spice profile. Cumin is commonly used in Southwestern and Mexican cuisine, making it a natural fit for enchiladas. If you don’t have ground cumin, you could use caraway seeds or coriander seeds in a pinch, though they will have slightly different flavor profiles.
½ teaspoon garlic powder: Garlic powder provides a convenient way to add the savory, pungent flavor of garlic to the enchiladas. It blends seamlessly into the spice mixture and enhances the overall savory notes of the dish. If you prefer fresh garlic, you could substitute 2 cloves of minced garlic, sautéed along with the zucchini and bell pepper.
1 (4-oz) can diced green chiles: Diced green chiles add a mild, slightly tangy heat and a touch of Southwestern flavor to the enchiladas. They are not overwhelmingly spicy, but they provide a pleasant warmth and a subtle vegetal note. Canned diced green chiles are readily available and a convenient way to add this flavor element. If you prefer more heat, you could use hot diced green chiles or add a pinch of cayenne pepper to the filling. If you can’t find canned diced green chiles, you could substitute roasted poblano peppers, diced, for a similar flavor and texture.
1 ¼ cups (10-ounce can) red enchilada sauce (or homemade): Red enchilada sauce is the classic sauce for enchiladas, providing a rich, savory, and slightly tangy base for the dish. It helps to bind the filling together and adds moisture and flavor to the enchiladas as they bake. You can use store-bought enchilada sauce or make your own homemade version for a more authentic flavor. Homemade enchilada sauce typically consists of dried chili peppers, tomatoes, onions, garlic, and spices. If you don’t have red enchilada sauce, you could use a tomato-based salsa or a combination of tomato sauce and chili powder as a substitute, though the flavor will be slightly different.
1 (14-ounce) can pinto beans, drained and rinsed (1 ½ cups): Pinto beans add a creamy texture, hearty substance, and a boost of protein and fiber to the enchiladas. They complement the chicken and vegetables beautifully and make the dish more filling and satisfying. Draining and rinsing the beans removes excess sodium and any starchy liquid, ensuring the beans have a clean flavor and don’t make the enchiladas watery. You can substitute other types of beans, such as black beans, kidney beans, or cannellini beans, depending on your preference. For a lower-carb option, you could reduce or omit the beans altogether.
1 ¾ cups shredded Monterey Jack and cheddar cheese blend, divided: Cheese is essential for enchiladas, adding creaminess, richness, and that irresistible melty, gooey texture. A blend of Monterey Jack and cheddar cheese is a classic combination, offering a mild, melty base with a slightly sharper cheddar flavor. Monterey Jack is known for its excellent melting properties, while cheddar adds a bit more flavor complexity. Dividing the cheese ensures that some is incorporated into the filling for extra creaminess and flavor, while the rest is sprinkled on top to create a cheesy, golden-brown crust. You can use pre-shredded cheese blend for convenience, or shred your own cheese for a fresher flavor. Other cheese options you could use include pepper jack for a spicier kick, or a Mexican cheese blend.
6 corn tortillas, cut into 6 wedges: Corn tortillas provide the traditional enchilada base, adding a slightly chewy texture and a subtle corn flavor. Cutting them into wedges instead of rolling them makes this recipe more of a casserole-style enchilada dish, which is much easier and quicker to assemble. Corn tortillas are naturally gluten-free, making this recipe suitable for those with gluten sensitivities. If you prefer flour tortillas, you could use them instead, but they will have a softer texture and a different flavor profile. Make sure to use fresh, pliable corn tortillas for the best results. If your tortillas are stiff, you can warm them slightly in a microwave or skillet to make them more pliable before cutting them into wedges.
Optional toppings for serving: Ranch dressing, green onions (dark parts), cilantro, crumbled blue cheese. Toppings are crucial for adding extra flavor, texture, and visual appeal to the finished enchiladas. Ranch dressing provides a cool, creamy contrast to the spicy Buffalo sauce. The dark green parts of the green onions add a fresh, herbaceous garnish. Cilantro brings a bright, citrusy note. Crumbled blue cheese adds a pungent, salty, and creamy element that complements the Buffalo chicken flavor beautifully. These toppings are optional, so feel free to choose your favorites and customize them to your liking. Other topping ideas could include diced avocado, sour cream, pico de gallo, or pickled jalapeños.

Instructions

This recipe is designed for ease and speed, meaning the instructions are straightforward and efficient. Follow these step-by-step directions to create your delicious Buffalo Chicken Enchiladas in under 30 minutes!

Prepare the Skillet and Sauté Vegetables: The foundation of our enchilada filling begins in a large skillet. Using a large skillet or a lidded cast iron casserole dish ensures you have enough surface area to sauté the vegetables evenly and eventually assemble the entire dish in one pan, minimizing cleanup. Placing the skillet over medium-high heat is key to quickly sautéing the vegetables without them becoming soggy. Spraying the skillet with cooking spray before adding the olive oil prevents sticking and allows you to use less oil overall. Adding the olive oil after the cooking spray ensures that the oil doesn’t burn and adds flavor to the vegetables. Once the skillet is heated, add the diced zucchini, bell pepper, and the white and light green parts of the sliced green onions. Sautéing these vegetables for 3-5 minutes, or until they soften, is crucial for developing their flavor and texture. Sautéing softens the vegetables, releases their natural sweetness, and prevents them from being crunchy in the final dish. Stir occasionally to ensure even cooking and prevent burning.
Combine Filling Ingredients: Once the vegetables are softened, it’s time to build the flavor-packed Buffalo chicken filling. Add the cooked, shredded chicken, ⅔ cup of Buffalo sauce, chili powder, cumin, garlic powder, diced green chiles, enchilada sauce, and drained and rinsed pinto beans to the skillet. Stir everything together thoroughly to ensure all the ingredients are evenly distributed and the chicken and vegetables are coated in the flavorful sauce. Cooking this mixture for 5-8 minutes until heated through is important because it allows the flavors to meld together and the sauce to thicken slightly. Since the chicken is already cooked, you’re primarily heating it through and allowing it to absorb the sauce. Stir occasionally to prevent sticking and ensure even heating.
Incorporate Cheese and Tortillas: Now, we’re moving towards assembling the enchilada casserole. Stir in 1 cup of the shredded cheese blend into the filling. This step adds creaminess and richness directly into the filling, ensuring every bite is cheesy and flavorful. Once the cheese is incorporated, gently fold in the corn tortilla pieces until they are evenly coated with the cheesy Buffalo chicken mixture. Folding gently prevents the tortillas from breaking apart too much and ensures they are well-distributed throughout the filling. Coating the tortillas in the filling is crucial because it softens them slightly and infuses them with flavor, creating that classic enchilada texture.
Melt Cheese Topping: Reduce the heat to medium. Lowering the heat prevents the bottom of the enchiladas from burning while the cheese melts on top. Sprinkle the remaining ¾ cup of shredded cheese evenly over the top of the enchilada mixture. This generous layer of cheese will create a golden-brown, bubbly topping that’s irresistible. Place the lid on top of the skillet (or casserole dish). Covering the skillet helps to trap the heat and steam, which will melt the cheese quickly and evenly. Let it cook for 5-10 minutes, or until the cheese is completely melted and gooey. The cooking time will depend on the heat of your stove and the type of skillet you are using. Keep an eye on it to prevent the bottom from burning.
Optional Broiling for Browning: This step is optional but highly recommended for achieving that beautiful, bubbly, and lightly browned cheese topping that makes enchiladas so visually appealing. If you want a more browned and bubbly cheese topping, place the skillet under the broiler in your oven. Broil for 3-4 minutes, or until the cheese is bubbly and lightly browned. Keep a close eye on it while broiling, as it can brown very quickly and burn if left unattended. The broiler provides intense top-down heat that quickly melts and browns the cheese, creating a crispy, golden crust.
Serve and Garnish: Once the cheese is melted and bubbly (and optionally broiled), it’s time to serve and enjoy your Easy Buffalo Chicken Enchiladas! Serve hot directly from the skillet or casserole dish. Encourage everyone to customize their serving with the optional toppings. Drizzle with ranch dressing for a cool and creamy contrast to the spice. Add extra Buffalo sauce for those who want an extra kick. Garnish with the dark green parts of the green onions for a fresh, herbaceous touch and a pop of color. Sprinkle with cilantro for a bright, citrusy flavor. Offer crumbled blue cheese for those who love the pungent, salty, and creamy combination with Buffalo chicken. Other topping suggestions include diced avocado, sour cream, or pico de gallo. Serving immediately ensures the enchiladas are at their best – hot, cheesy, and flavorful.

Nutrition Facts

(Estimated, per serving, based on listed ingredients and standard nutritional values. Actual values may vary based on specific brands and ingredient variations.)

Servings: 6 servings (approximately 1 ⅓ cups per serving)
Calories: Approximately 450-550 calories per serving

Key Nutritional Highlights (per serving, approximate):

Protein: 35-45 grams (from chicken, beans, and cheese) – High in protein, making it a satisfying and muscle-building meal.
Fat: 25-35 grams (from olive oil, Buffalo sauce, cheese, and chicken) – Moderate fat content, with a mix of healthy fats from olive and avocado oil.
Carbohydrates: 20-30 grams (from tortillas, beans, and vegetables) – Moderate carbohydrate content, primarily from complex carbohydrates.
Fiber: 5-8 grams (from beans, vegetables, and tortillas) – Good source of fiber, promoting digestive health and satiety.

Note: These are estimated nutritional values. For precise nutritional information, use a recipe analyzer tool or calculate based on the specific brands and quantities of ingredients you use. Consider that adding optional toppings like ranch dressing or extra cheese will increase the calorie and fat content.

Preparation Time

This recipe lives up to its “easy” and “quick” promise! Here’s a breakdown of the preparation and cooking times:

Prep Time: 10 minutes
- Dicing vegetables (zucchini, bell pepper, green onions)
- Shredding cheese (if not using pre-shredded)
- Cutting tortillas into wedges
- Gathering and measuring ingredients
Cook Time: 15-18 minutes
- Sautéing vegetables: 3-5 minutes
- Heating through filling: 5-8 minutes
- Melting cheese topping: 5-10 minutes
- Optional broiling: 3-4 minutes
Total Time: 25-28 minutes
- From start to finish, you can have these delicious Buffalo Chicken Enchiladas on the table and ready to devour in under 30 minutes! This makes it an ideal choice for busy weeknights when you need a fast, flavorful, and satisfying meal.

How to Serve

Serving these Easy Buffalo Chicken Enchiladas is all about maximizing flavor and customization. Here are some delicious ways to serve them, ensuring everyone at the table can enjoy them to their fullest:

Classic Skillet Style: Serve directly from the skillet or casserole dish you cooked them in. This rustic presentation is perfect for casual family dinners and keeps the enchiladas warm. Place the skillet in the center of the table and let everyone serve themselves.
Individual Portions: For a more formal setting or easier serving, portion out the enchiladas onto individual plates. This is great if you want to control portion sizes or are serving guests.
Topping Bar: Set up a topping bar with all the optional toppings in separate bowls. This allows everyone to customize their enchiladas exactly to their liking. Include:
- Ranch Dressing: For a creamy, cooling contrast.
- Extra Buffalo Sauce: For those who love extra spice.
- Dark Green Parts of Green Onions: For a fresh, mild onion flavor and visual appeal.
- Fresh Cilantro: For a bright, citrusy herb note.
- Crumbled Blue Cheese: For a pungent, salty, and creamy kick.
- Diced Avocado: For creamy richness and healthy fats.
- Sour Cream or Greek Yogurt: For a tangy and cooling element.
- Pico de Gallo or Salsa: For fresh tomato and onion flavors.
- Pickled Jalapeños: For extra heat and tang.
Side Dishes (Optional but Recommended): While these enchiladas are a complete meal on their own, you can enhance your dinner with some simple side dishes:
- Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing balances the richness of the enchiladas.
- Corn on the Cob or Grilled Corn Salad: Corn complements the Southwestern flavors and adds a touch of sweetness.
- Black Beans and Rice: For a more substantial and traditional Mexican-inspired meal.
- Guacamole and Tortilla Chips: For a pre-dinner appetizer or a side to scoop up any extra enchilada filling.

Additional Tips for Perfect Buffalo Chicken Enchiladas

Want to take your Easy Buffalo Chicken Enchiladas to the next level? Here are five additional tips to ensure they are absolutely perfect every time:

Don’t Overcrowd the Skillet When Sautéing Vegetables: When sautéing the zucchini and bell pepper, make sure not to overcrowd the skillet. Overcrowding will cause the vegetables to steam instead of sauté, resulting in mushy vegetables instead of nicely softened and slightly caramelized ones. If necessary, sauté the vegetables in batches to ensure they cook properly. Giving them space allows them to brown slightly and develop their flavor.
Taste and Adjust Seasoning: Buffalo sauce and enchilada sauce can vary in saltiness and spice level from brand to brand. Before assembling the enchiladas, taste the filling mixture and adjust the seasoning as needed. You might want to add a pinch more chili powder, cumin, garlic powder, or even a little salt and pepper to enhance the flavors to your liking. Personalizing the seasoning ensures the enchiladas are perfectly balanced to your taste preferences.
Warm Tortillas for Better Texture: While this recipe uses corn tortilla wedges and doesn’t require rolling, warming the tortillas slightly before cutting them into wedges can improve their texture in the final dish. Slightly warmed tortillas are more pliable and less likely to become dry or brittle during baking. You can quickly warm them in a microwave for a few seconds or in a dry skillet for a few seconds per side. This simple step can make a noticeable difference in the overall texture of the enchiladas.
Use High-Quality Buffalo Sauce and Enchilada Sauce: The flavor of these enchiladas heavily relies on the Buffalo sauce and enchilada sauce you use. Opt for high-quality brands that you enjoy the taste of. Using better quality sauces will significantly elevate the flavor of the entire dish. If you have time, consider making your own homemade Buffalo sauce and enchilada sauce for an even more authentic and flavorful experience.
Don’t Overbake: Be careful not to overbake the enchiladas, especially if you are broiling them. Overbaking can dry out the filling and make the tortillas tough. The goal is to melt the cheese and lightly brown it, not to cook the enchiladas further. Keep a close eye on them while they are in the oven or under the broiler and remove them as soon as the cheese is melted and bubbly and lightly browned to prevent them from becoming dry or overcooked.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making Easy Buffalo Chicken Enchiladas:

Q1: Can I make these enchiladas ahead of time?

A: Yes, you can prepare the enchilada filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, assemble the enchiladas as directed and bake. You can also fully assemble the enchiladas and store them unbaked in the refrigerator for up to 24 hours. Bake them as directed when you are ready to serve, adding a few extra minutes to the baking time if they are cold from the refrigerator. However, for the best texture, it’s generally recommended to bake them closer to serving time.

Q2: Can I use flour tortillas instead of corn tortillas?

A: Yes, you can substitute flour tortillas for corn tortillas if you prefer. Flour tortillas will result in a softer texture and a slightly different flavor profile. If using flour tortillas, you can still cut them into wedges or use them whole and layer them in the skillet for a lasagna-style enchilada casserole. Keep in mind that corn tortillas are traditionally used for enchiladas and are gluten-free, while flour tortillas are not.

Q3: I don’t have Monterey Jack and cheddar cheese blend. Can I use a different type of cheese?

A: Absolutely! You can use a variety of cheeses for these enchiladas. Pepper jack cheese would add a spicy kick. A Mexican cheese blend is another great option that typically includes cheddar, Monterey Jack, queso quesadilla, and asadero cheeses. You could also use mozzarella for a very melty and mild flavor, or Colby Jack for a milder cheddar flavor. Experiment with your favorite cheeses to find your perfect cheesy blend.

Q4: Can I make these enchiladas spicier or milder?

A: Yes, you can easily adjust the spice level to your preference. To make them spicier, use a spicier Buffalo sauce, add a pinch of cayenne pepper to the filling, or include some chopped jalapeños or serrano peppers with the vegetables. For a milder version, use a mild Buffalo sauce, reduce the amount of Buffalo sauce, or omit the diced green chiles. You can also serve a cooling topping like sour cream or avocado to help balance the spice.

Q5: What are some good vegetarian substitutions for the chicken?

A: There are several excellent vegetarian options you can use instead of chicken in these enchiladas. Shredded jackfruit, cooked and seasoned with a bit of smoked paprika and cumin, mimics the texture of shredded chicken surprisingly well. Crumbled firm tofu, sautéed and seasoned similarly, is another great protein-rich option. You could also use cooked and drained lentils or black beans for a hearty and flavorful vegetarian filling. Roasted vegetables like sweet potatoes, butternut squash, or mushrooms would also be delicious additions for a vegetable-based enchilada.