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Home › Recipes › By Type › Casseroles
★★★★★7 Comments

Easy Buffalo Style Enchiladas – Vegetarian Option

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by Lindsay Cotter Posted: May 7, 2020

Egg-FreeGluten-FreeNut-FreeVegetarian
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enchiladas being made and rolled then pan shot with sauce.

This easy enchilada recipe is made using pantry staples! Using cans of chicken, precooked chicken, canned salmon, beans, or chickpeas, you can create a spicy buffalo style meal that everyone loves!

Two hands holding white baking dish filled with easy enchiladas casserole

This post is inspired by Food and Wine magazine’s buffalo chicken enchiladas! We love the recipe, but I didn’t have everything on hand to make it.

So, we we took what we had left in pantry and fridge to come up with this easy enchiladas recipe! This meal is so delicious, we made in 3 times in one week, each time a little different.

The first time was low in lactose/dairy, the next lower in carbs (using zucchini tortillas), and then this spicy buffalo style enchiladas recipe.

To make it gluten free, we use grain free tortillas, and to lighten it up, a bit of Greek yogurt. We also use extra sauce and jalapenos, but you get the point.

It’s an easy, filling meal. Plus, it’s freezable, making it perfect for make ahead meals! I’m also sharing ways you can customize it for your family’s dietary needs.

Close up overhead view spicy buffalo style casserole in white baking dish topped with fresh cilantro.

Easy enchilada recipe for pantry staples

One of my favorite things about this recipe is how customizable it is. I mean, everyone is familiar with chicken enchiladas, but this recipe allows you to use fresh or canned chicken. Or seafood, like canned salmon (it’s delicious, I promise!).

Need to accommodate a vegetarian diet? No problem – pull down a can of chickpeas from the pantry. Use whatever you have on hand, whether it’s fresh, frozen, or from a can.

INGREDIENT OPTIONS

These are just a few filling ideas, but I encourage you to dig through your pantry. Be bold and creative! After all, dinner doesn’t need to be a “one size fits all” experience.

Protein

As you go through your pantry and fridge, keep in mind that whether it’s fresh, frozen, or from a can, your protein must be fully cooked to use in this easy enchilada recipe.

  • Boneless chicken – If it’s from a can, drain any liquid before using. If you use precooked chicken, be sure to shred it rather than dice it. As a result, it will fit more easily into the tortillas.
  • Salmon – Please don’t roll your eyes. I PROMISE you that fish enchiladas are delicious! Although I haven’t tried it, I bet even tuna fish could be a delicious option.
  • Turkey breast – Same rules apply as for the chicken.
  • Canned Chickpeas
  • Black Beans/Pinto Beans
  • Quinoa
  • Cooked Lentils 
  • Organic Tofu/Tempeh

Cheeses (or dairy free cheese options)

The first three on this list are lower lactose options. No matter what variety of cheese you use, if it isn’t a soft cheese, be sure to shred or crumble it.

  • Feta cheese
  • Goat cheese
  • Cheddar cheese
  • Blue cheese – This is a great option to help cool down the spicy flavor of the sauce.
  • Mexican cheese – Cojita, Oaxaca, and queso fresco are all delicious, meltable cheeses.
  • Vegan con queso – Because it is already melted, cheese sauce is a great option!
  • Cream cheese or Vegan Cream Cheese – Regular, low fat, and even dairy free cream cheese are good options.

Tortilla options

Corn tortillas, regular gluten free tortillas, or even zucchini tortillas are perfect for enchiladas!

Can you use flour tortillas for enchiladas?

Yes, absolutely! Authentic enchiladas are made with corn tortillas, but gluten free flour tortillas are a delicious option. Plus, they’re easier to roll!

buffalo style enchiladas on plate topped with fresh cilantro with fork on the side.

Lighter filling options

Sub half the cream cheese with Greek yogurt or spicy hummus – it works perfectly!

I love this white bean hummus and think it would be a great choice for vegan enchiladas.

For spicier enchiladas

Want to kick up the spice a bit? Just remove the seeds and membrane from 1 jalapeno, dice it up, and add it to the filling.

How to make buffalo sauce

gluten free spicy buffalo sauce on small spoon over bowl of the sauce

This spicy sauce is a snap to make. Just use your favorite brand of hot sauce or wing sauce, some butter (or vegan butter) and a bit of water.

My favorite sauce to use for this recipe is this paleo buffalo wing sauce.

Melt the butter in a saucepan over medium heat, or you can melt it in the microwave. Then, stir in the hot sauce and water.

That’s it – easy peasy!

How to make buffalo style enchiladas

woman's hands rolling tortillas for easy enchilada recipe
woman's hands rolling gluten free tortillas for enchiladas
  1. Prepare the baking dish by spraying it with non-stick cooking spray, and preheat the oven.
  2. Mix the filling. Place cooked protein of choice into a large mixing bowl. Add the cream cheese/yogurt, half of the shredded cheese, half of the buffalo sauce, white parts of the scallion, paprika, and cumin. If you are using the jalapeno, add that too. Mix everything to combine.
  3. Make the buffalo sauce. In a small saucepan, melt the butter and whisk in the other half of the hot sauce, plus 3 tablespoons of water. Set it aside.
  4. Microwave the tortillas 3 at a time until warm . It should take no more than 15-20 seconds per batch. Warming them makes them more pliable and easier to roll. Cover and keep warm between damp paper towels.
Overhead view buffalo style enchiladas in tortillas lined up in white baking dish topped with buffalo sauce.
  1. Spoon a portion of the filling mixture down the middle of each tortilla and roll up. Add a tablespoon of the buffalo sauce on top, then roll the tortillas up. Place them in the pan side by side, seam-side down.
  2. Pour the remaining buffalo sauce mixture over the tortillas. Sprinkle with the remaining 1 cup cheese and the feta cheese. Bake until the cheese is melted and bubbly, 15 to 17 minutes. Remove and garnish with chopped cilantro and green onion.

Freezing instructions

For easy meal prep, you can prepare this easy enchilada recipe and freeze it, before or after baking.

I like to bake it completely, allow it to cool, and then freeze it.

The day before you want to serve it, transfer it to the fridge so it can thaw. You can heat it from frozen, but it takes quite a while longer to warm through.

Close up side view cooked buffalo style enchiladas in baking dish topped with cheese and green onions.
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2 spicy enchiladas on plate with fork

Buffalo Style Easy Enchilada Recipe for Pantry Staples


★★★★★

5 from 4 reviews

  • Author: Lindsay Cotter
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

Make this easy enchilada recipe with pantry staples! Using cans of chicken, salmon, or chickpeas, to create a buffalo spiced meal for dinner tonight!


Ingredients

Units Scale
  • 8 ounces shredded chicken or other protein of choice (see notes)
  • 4 ounces cream cheese, softened
  • 4 ounces plain Greek yogurt
  • 2 cups shredded Mexican cheese or non dairy cheese, divided
  • 1 cup hot sauce or wing sauce, divided (plus more for serving)
  • 1 small bunch green onions, thinly sliced (white and green parts separated)
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • 3 Tablespoons unsalted butter or vegan butter
  • 3 Tablespoons water
  • 10 (7-inch) corn tortillas or 6 (10-inch) gluten free flour tortillas
  • 3 to 4 Tablespoons crumbled feta cheese
  • Garnishes – cilantro, green onion, and/or sliced jalapeños

Instructions

  1. Preheat the oven to 400 degrees F. Spray a 9×13 casserole dish with nonstick cooking spray.
  2. In a large mixing bowl, gently combine the cooked protein of choice, softened cream cheese, yogurt, 1 cup shredded cheese, ⅓ cup buffalo sauce, white parts of the scallion, cumin and paprika.
  3. To make the buffalo sauce, add the butter to a small saucepan and melt on low-medium heat. Then whisk in the remaining ⅔ cup hot sauce and 3 tablespoons water until smooth. Set aside. Alternatively, the butter may be melted in a microwave safe bowl.
  4. Microwave the tortillas 3 at a time until warm (15-20 seconds). Cover and keep warm between damp paper towels.
  5. Spoon a portion of the meat mixture down the middle of each tortilla with 1 Tablespoon buffalo sauce on top. Roll the tortillas up and place them side by side, seam-side down, in the prepared pan.
  6. Pour the remaining buffalo sauce mixture over the pan of tortillas. Sprinkle with the remaining 1 cup cheese and feta cheese. Bake until the cheese is melted and bubbly, 15 to 17 minutes. Remove and garnish with chopped cilantro, green onion and/or sliced jalapenos.
  7. Store in the fridge in an airtight container for up to 3 days.

Notes

Substitutes – Boneless canned chicken, diced cooked chicken sausage, or boneless canned salmon can be used in place of shredded chicken. Vegetarian options include drained canned chickpeas, beans, quinoa, or lentils. Non-dairy shredded cheese and cream cheese, and/or vegan butter may be substituted. 

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 304
  • Sugar: 2.5 g
  • Sodium: 931.8 mg
  • Fat: 20.9 g
  • Saturated Fat: 9.8 g
  • Carbohydrates: 15.2 g
  • Fiber: 2 g
  • Protein: 15.2 g
  • Cholesterol: 62.7 mg

Keywords: easy enchilada recipe, buffalo chicken, spicy food

We have a new cookbook!

Allergy Friendly Recipes for Everyone Around The Table! Pre-order here

So tell me, what’s your go to recipe with pantry staples? Also, take my word and give these buffalo style enchiladas a whirl. I promise they won’t disappoint!

Cheers,

LC

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Categories: Casseroles, Egg-Free, Gluten-Free, Main Dishes, Nut-Free, Oven, Quick Meals, Vegetarian

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enchiladas being made and rolled then pan shot with sauce.
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Madison Smith

    05/12/2020 at 8:04 AM

    Made this from the leftover chicken roast – our kids loved it! Thank you!

    ★★★★★

    Reply
  2. Toni

    05/08/2020 at 6:48 AM

    This was a huge hit at my house! Really delish!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      05/09/2020 at 5:44 PM

      So glad to hear that! Thanks, Toni!

      Reply
  3. wilhelmina

    05/07/2020 at 1:50 PM

    This is a combo that really works! So delicious and just the right kick of spice, love it!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      05/09/2020 at 5:45 PM

      Thanks for the feedback!

      Reply
  4. Lauren k

    05/07/2020 at 8:38 AM

    I’m in love! What a fantastic recipe! Thank you!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      05/09/2020 at 5:45 PM

      Yaayy! You’re welcome!

      Reply

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enchiladas being made and rolled then pan shot with sauce.
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
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enchiladas being made and rolled then pan shot with sauce.

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enchiladas being made and rolled then pan shot with sauce.