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+ servings

Buffalo Chicken Blue Cheese Enchiladas

Buffalo chicken and Blue cheese wrapped up in a corn tortilla with sauce and melty cheese on top!
Prep Time20 minutes
Cook Time25 minutes
Servings - 4 servings


  • 2 chicken breasts or 2 cups shredded chicken
  • Frank's hot sauce as marinade
  • 4 oz blue cheese crumbles
  • 12 corn tortillas
  • 15 oz can tomato sauce
  • 2 Tbsp homemade taco seasoning
  • 2 cups Mexican blend shredded cheese
  • Side of veggies We had frozen green beans!


  • Marinate the chicken breasts in the Frank's hot sauce. (I used 1 jar to marinate 4 chicken breasts, in 2 bags for 2 meals.) Or if using already cooked shredded chicken, add 1/2 cup-ish of sauce to the chicken. Combine in a bowl.
  • Slow cook the uncooked chicken and sauce for about 4 - 6 hours on high, if needed. Shred with forks when cooked through.
  • Preheat oven to 350.
  • Spoon shredded chicken and red sauce into the corn tortillas. Sprinkle blue cheese crumbles over top. Roll and place in baking dish seam side down.
  • Stir the taco seasoning into the tomato sauce.
  • Once the pan is full, pour the tomato sauce over top of the enchiladas. Then top with the shredded cheese.
  • Bake at 350 for 20 to 25 minutes, or until cheese has melted and sauce is bubbling. Let cool slightly before slicing and devouring.