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About This Recipe
If you love buffalo chicken recipes and easy comfort food, this Buffalo Chicken Enchilada Bake is for you! Instead of rolling individual enchiladas, everything is layered together in a baking dish for a simple, fuss-free dinner that still has all the cheesy, saucy goodness you crave.
The creamy buffalo chicken filling is made with a combination of Greek yogurt and cottage cheese for extra creaminess and a boost of protein, while corn and red onion add a little sweetness and texture. Layers of flour tortillas make it hearty and satisfying, and plenty of cheddar and mozzarella create that irresistible gooey cheese topping.
It’s perfect for busy weeknights, meal prep, game day, or anytime you’re craving a comforting buffalo chicken dinner! Trust me, the whole family is going to love this one!
Love all things buffalo? Be sure to also check out my Buffalo Chicken Flatbreads, Crockpot Buffalo Chicken and Sweet Potatoes, Buffalo Chicken Pinwheels,Buffalo Chicken Rice Bowls, 10-Minute Buffalo Chicken Ranch Wrap Recipe, Buffalo Chicken Mac and Cheese with Cauliflower , 30-Minute Buffalo Chicken Crescent Ring, Healthy Buffalo Chicken Dip with Greek Yogurt, and so many more!
Why You’ll Love This Buffalo Chicken Enchilada Recipe
- No rolling required: Skip the extra work of filling and rolling individual enchiladas! Simply layer everything in a baking dish.
- Easy to make and great flavor: The filling comes together in one large bowl with simple, easy-to-find ingredients.
- Protein-packed: Chicken, Greek yogurt, and cottage cheese help make this a satisfying, protein-rich dinner.
- Great for meal prep: The leftover buffalo chicken enchiladas reheat well for easy lunches or dinners throughout the week.
- Easy to customize: Adjust the spice level and toppings or add extra vegetables and beans to make it your own.
- Chicken: You can use rotisserie chicken, canned chicken, or any cooked shredded chicken for this recipe.
- Flour tortillas: I use 6-inch flour tortillas. Corn tortillas can work, but they will have a different texture and flavor.
- Buffalo sauce: Use your favorite buffalo wing sauce (not hot sauce)! I used a mild buffalo sauce, but if you like spicy buffalo chicken, go with regular buffalo sauce.
- Greek yogurt: Plain Greek yogurt adds creaminess and a little tang while boosting the protein. Use any fat percentage you prefer.
- Cottage cheese: Cottage cheese helps make the filling extra creamy and adds more protein. I recommend blending it first if you prefer a completely smooth texture.
- Cheese: A combination of shredded cheddar cheese and mozzarella gives this bake the perfect balance of flavor and gooey, melty texture. Freshly shredded cheese melts best.
- Corn: I used canned corn, drained well. You can also use frozen corn; just make sure to thaw first!
- Red onion: If you prefer a milder onion flavor, you can use less or substitute a sweet or yellow onion.
- Seasoning: Garlic powder, ranch seasoning, and salt add extra flavor to the buffalo chicken filling.
- Optional for topping/serving: Thinly sliced green onions, blue cheese or feta crumbles, sour cream, extra creamy buffalo sauce, and plain Greek yogurt or ranch dressing.
- Extra volume: For a little more volume, add 1/2 cup black beans, extra corn, or even a little extra chicken.
- Add more veggies: Stir in chopped spinach, diced bell peppers, or sautéed zucchini.
- Change up the cheese: Monterey Jack cheese or pepper jack (or any variety of cheese) would be delicious in place of some of the cheddar or mozzarella.
- Use corn tortillas: Corn tortillas can be used instead of flour tortillas for a different flavor and texture.
- Add beans: Black beans or white beans add extra fiber and make the bake even more filling.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a large mixing bowl, 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.
2. Stir until well combined. Cut the tortillas in half.
3. Spread 1/3 of the buffalo chicken mixture in the bottom of the casserole dish.
4. Top with half the tortilla halves.
5. Then add another 1/3 of the chicken mixture. Repeat with the remaining tortillas and finish with the final 1/3 of the chicken mixture.
6. Sprinkle the remaining cheddar and mozzarella cheese over top.
7. 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.
8. 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.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm individual portions in the microwave until heated through. You can also reheat larger portions in the oven, covered with foil, at 350 degrees F until warm. Add a splash of extra buffalo sauce or a drizzle of Greek yogurt after reheating if desired.
For freezing, I recommend freezing individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The tortillas may become slightly softer after freezing and reheating, but the flavor will still be delicious.
Helpful Tips
🧀Shred your own cheese if possible: Freshly shredded cheese melts more smoothly than pre-shredded cheese.
🌽Drain the corn well: Excess liquid can make the filling watery, so be sure to drain canned corn thoroughly.
⏰Don’t skip the resting time: Letting the bake sit for about 5 minutes makes it easier to slice and serve.
🧡Adjust the buffalo sauce to taste: Different buffalo sauces can vary quite a bit in heat level, so use your favorite and adjust the amount depending on how spicy you like your food.
🌪️Make the cottage cheese smooth: If you don’t like the texture of cottage cheese, blend it before mixing it into the filling for a silky, creamy sauce.
🥣Prep ahead: The filling ingredients can be mixed together ahead of time and refrigerated until you’re ready to assemble and bake.
Can I make this ahead of time?
Yes! You can prepare the buffalo chicken filling up to 1 day in advance and store it covered in the refrigerator. Assemble and bake when ready. You can also assemble the entire bake ahead of time, but I recommend baking it within 24 hours.
Is this recipe spicy?
It will depend on the buffalo sauce you use. I used mild buffalo sauce, which gives the bake plenty of buffalo flavor without making it overly spicy. You can easily use medium or hot buffalo sauce for more heat.
Can I make this without cottage cheese?
Yes. You can replace the cottage cheese with cream cheese or additional Greek yogurt, though the filling may be a little less rich and creamy if using all Greek yogurt.
Can I double the recipe?
Yes! Double the ingredients and bake in a larger baking dish, such as a 9×13-inch dish. You may need to add a few extra minutes to the baking time until the center is hot and bubbly.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Buffalo Chicken Enchilada Bake
Ingredients
- 2 cups cooked shredded chicken (300g)
- 6 small flour tortillas 6-inch
- 1/2 cup buffalo sauce (120g) I used mild
- 1/2 cup plain Greek yogurt (120g)
- 1/2 cup small-curd cottage cheese (120g)
- 1/2 cup shredded cheddar cheese (56g) divided
- 1/2 cup shredded mozzarella cheese (56g) divided
- 1/2 cup corn (70g)
- 1/3 cup diced red onion (40g)
- 1/2 tsp. garlic powder
- 1/2 tsp. ranch seasoning
- 1/4 tsp. salt
Optional for topping/serving
- Thinly sliced green onions
- Blue cheese or feta crumbles
- Extra buffalo sauce
- Plain Greek yogurt or ranch
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Instructions
- Preheat the oven to 375 degrees F. Spray an 8×8-inch baking dish with cooking spray.
- In a large mixing bowl, 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. Stir until well combined.
- Cut the tortillas in half.
- Spread 1/3 of the buffalo chicken mixture in the bottom of the baking dish. Top with half the tortilla halves, then another 1/3 of the chicken mixture. Repeat with the remaining tortillas and finish with the final 1/3 of the chicken mixture.
- Sprinkle the remaining cheddar and mozzarella cheese over top.
- Cover with 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.
- To serve, top with green onions and blue cheese or feta crumbles, plus a drizzle of extra buffalo sauce and Greek yogurt or ranch, if desired.
Notes
- You can use rotisserie chicken, canned chicken, or any cooked shredded chicken for this recipe.
- For a little more volume, add 1/2 cup black beans, extra corn, or even a little extra chicken.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
