This Buffalo Chicken Enchilada Bake is a delicious twist on classic enchiladas, made with tender shredded chicken, spicy buffalo sauce, creamy Greek yogurt and cottage cheese, corn, red onion, tortillas, and plenty of melty cheese.
Finished with a creamy buffalo drizzle, green onions, and optional blue cheese crumbles, it’s an easy, flavor-packed dinner that combines the best of buffalo chicken and cheesy enchiladas!
To make, add the shredded chicken, buffalo sauce, Greek yogurt, cottage cheese, half the cheddar cheese, half the mozzarella cheese, corn, red onion, garlic powder, ranch seasoning, and salt.
Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 8–10 minutes, or until the cheese is melted and the edges are hot and bubbly.
Let cool for 5 minutes before slicing and serving. Top with green onions and blue cheese or feta crumbles, plus a drizzle of extra buffalo sauce and Greek yogurt or ranch, if desired.