Buffalo Chicken Enchilada Casserole
The tangy, spicy, piquant flavors you love about Buffalo wings combined with enchilada staples like corn tortillas and shredded chicken with the cheesy goodness of a casserole make Buffalo Chicken Enchilada Casserole a delectable dinner the whole family will love.
Equipment
- 9 x 13 casserole dish
Ingredients
- 3-4 boneless skinless chicken breasts cooked and shredded (approx. 2-2.5 lbs.)
- 8 oz. cream cheese softened
- 1/2 tsp. garlic powder
- 1 cup Buffalo wing sauce divided (plus more for garnish if desired)
- 12 corn tortillas divided
- 3 cups shredded cheddar or Mexican cheese blend divided
- Optional toppings: finely diced celery, sliced scallions, blue cheese crumbles, ranch, blue cheese dressing.
Instructions
- Preheat oven to 375°. In a large bowl, combine shredded chicken, cream cheese, and garlic powder until properly incorporated. Set aside.
- Spray a 9x13 casserole dish with nonstick cooking spray. Drizzle a small amount of Buffalo wing sauce on the bottom of the casserole dish. Stagger 6 of the tortillas across the casserole dish, being sure to cover the bottom. Drizzle half of what's left of the Buffalo wing sauce over the corn tortillas, followed by half of the chicken/cream cheese mixture, followed by 1 1/2 cups of the shredded cheese. Repeat the second layer of tortillas, Buffalo wing sauce, chicken mixture, and cheese.
- Bake in oven for 25 minutes, or until the cheese is fully melted and the edges get a little crispy. Sprinkle on your desired toppings and enjoy!
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