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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, to create a buffalo spiced meal for dinner tonight!


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)
  • 1/2 teaspoon ground cumin
  • 1/4 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


  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, 1/3 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 2/3 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.


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


  • 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