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2 spicy enchiladas on plate with fork

Buffalo Style Easy Enchilada Recipe for Pantry Staples

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


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


Units Scale
  • 8 ounces boneless canned or cooked chicken (shredded), or other protein of choice (see notes for options)
  • 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. (Separate white and green parts)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 3 Tablespoons unsalted butter or vegan butter, melted
  • 3 Tablespoons water
  • Ten 7-inch corn tortillas or six 10-inch gluten free flour tortillas
  • 34 Tablespoons crumbled feta cheese
  • Garnishes – cilantro and green onion, optional sliced jalapeño


  1. Preheat the oven to 400 degrees F. Grease or oil a medium casserole dish.
  2. Place cooked protein of choice (8 ounces)  in a large mixing bowl. Add the cream cheese/yogurt, 1 cup of shredded cheese, 1/3 cup of buffalo sauce, white parts of the scallion, jalapeño (optional), paprika, and cumin in a large bowl. Mix until well combined.
  3. Next, make the buffalo sauce. In a small saucepan, melt the butter. Then whisk in the remaining 2/3 cup hot sauce, and 3 tablespoons water. Set aside. Alternatively, 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 filling mixture down the middle of each tortilla and roll up. Add a 1 tbsp of the buffalo sauce on top, then roll the tortillas up. Place them side by side, seam-side down, in the prepared pan.
  6. 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.


Protein options – Boneless canned chicken, cooked chicken (shredded), diced cooked chicken sausage, or boneless canned salmon. Vegetarian options include drained canned chickpeas, beans, quinoa, or lentils.

Cheese options – Feta, goat cheese, and cheddar are lower in lactose. 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


  • 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