Anyway. Days like this call for comfort food, and I’m not sure if there is much more that is comforting than a big baking dish full of a chicken enchilada casserole. For my kinds of days like these, and for yours I’ve made you Buffalo Chicken Enchiladas. They are creamy, delicious, and an easy spin on my Sour Cream Chicken Enchiladas. You guys know how I love spins. One of the best parts about this recipe is you can prepare it the day before and just pop it in the oven when your work day ends or you finish that series on Netflix. Whichever comes first.
Shredded Chicken: I think that it is easiest to buy a rotisserie chicken and get your 3 cups shredded chicken that way. Otherwise, you could make some Instant Pot Shredded Chicken or use some stored frozen shredded chicken. Green Chiles: These come in mild and hot. Both will work in this recipe. I love keeping multiple cans of this in my pantry. I love them in my enchiladas and my white chicken chili. Buffalo Sauce: I have a great recipe for homemade buffalo sauce, but you can certainly use store-bought as well. Monterey Jack Cheese: Read more about this below. Blue Cheese: This adds great flavor to the enchiladas and also helps balance the spice of the buffalo sauce, but if you aren’t a fan just skip it. Butter and Flour: These two combine to make a roux or thickening agent for the sauce. You can read more about this below. Chicken Stock: I always keep a ton of chicken stock on hand in my pantry. I like buying the 8 ounce boxes because that is often all I am using. It is more expensive to buy that way but then I’m never wasting any. Sour Cream: This is what makes the sauce for these enchiladas creamy. You can use reduced fat in these and it will still work great. Flour Tortillas: Typically when I make enchiladas, I use corn tortillas and dip them in the enchilada sauce before rolling them. In this, I’m using flour tortillas for easy rolling.
If you would like to see me doing it in a video, check out my New England Clam Chowder (you can even click “Jump to Video” at the top of the post). That said, I do not judge kitchen shortcuts at all. And to be fair, it is your dinner to eat, not mine. So if having to use block cheese holds you back from making this, by all means, buy the bag of shredded cheese! Make this up until the moment you are going to put them in the oven. Wrap them tightly in aluminum foil, and put them in the refrigerator for up to 24 hours. The next night when you get home from work, pop them in a preheated oven and you will be 20 minutes from a warm meal. Or you can freeze them. I suggest using a disposable oven-safe container so you don’t worry about a ceramic baking dish cracking. Wrap them tightly after making them (but before baking) using two layers of aluminum foil and freeze for up to three months. When you are ready to bake, put them in the oven preheated to 350 degrees Fahrenheit and bake for 35 minutes or until they are bubbly at the edges and warm in the middle.
Instant Pot Chicken and Rice Casserole: A reader recently told me that this is the best Instant Pot meal she’s ever made. Taco Meat: This is my go-to for when I really can’t think of anything to make. The kids gobble it up! One Pot Creamy Shrimp Pasta: Such a low maintenance dinner that everyone loves!
If you make these Buffalo Chicken Enchiladas or any of my other recipes, please leave me a comment and let me know what you think!
