Buffalo Chicken Enchilada Casserole

Buffalo Chicken Enchilada Casserole

Buffalo chicken, blue cheese and... Mexican! You'd never guess it, but it's a match made in heaven!

By Tablespoon Kitchens

  • Total Time 45 Minutes
  • Prep Time 5 Minutes
  • Servings 6
  • Ingredients 11


  • 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


Step 1 Preheat the oven to 350ºF.

Step 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.

Step 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.

Step 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.

Step 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.