Buffalo Chicken Enchilada Casserole

Wanting to switch up your routine family dinner? Try whipping up this Buffalo Chicken Enchilada Casserole! Buffalo-sauced chicken, blue cheese and various enchilada ingredients are a match made in heaven when combined in this chicken enchilada casserole recipe. Even the kids will be begging for seconds!
Prep 5 Minutes
Total 45 Minutes
Servings 6

Ingredient List

  • 1 pound cooked chicken breast, shredded
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14 oz.) can Old El Paso™ enchilada sauce
  • 1 (14.5 oz.) can diced tomatoes with chilies (or salsa)
  • 1/3 cup buffalo sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 (8-inch) Old El Paso™ flour tortillas
  • 1 (6 oz.) package grated Mexican four cheese blend
  • 4 ounces crumbled blue cheese
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Recipe Continues Below

Preparation

  1. Preheat the oven to 350°F.
  2. In a small skillet over medium-high heat, heat the oil and cook the onion until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.
  3. Add the chicken, enchilada sauce (reserving 1/4 cup for later), buffalo sauce, tomatoes with green chilies, salt and pepper. Simmer for a few minutes just until heated through.
  4. Pour the reserved 1/4 cup of enchilada sauce in the bottom of a 9x13-inch baking pan. Lay two flour tortillas over it, overlapping each other at the center. Spread 1/3 of the chicken mixture over the tortilla shells. Sprinkle with 1/3 of the Mexican cheese and 1/3 of the blue cheese. Repeat the layers two more times, ending with the Mexican and blue cheese on top.
  5. Cover with foil. Bake for 30 minutes. Remove the foil and bake for another 10-12 minutes or until the cheese is nice and bubbly. Let sit for 5 minutes before cutting and serving.

Expert Tips

  • One (15- to 16-oz) jar of chunky tomato salsa can be substituted for the diced tomatoes in this chicken enchilada casserole recipe.
  • Top Buffalo Chicken Enchilada Casserole with sliced green onions and chopped fresh cilantro leaves.
  • Serve casserole with carrot sticks, celery and crema Mexicana or sour cream to soothe taste buds from the heat.

Nutrition

    *Percent Daily Values are based on a 2,000 calorie diet

    Ratings and Reviews