Buffalo Chicken Enchiladas

I love chicken. I love enchiladas. But I do not enjoy enchilada sauce. If anyone has a brand or recipe they love, please let me know. 

So I thought I would take a popular chicken enchilada recipe and mix it up with my own ides. What is I replaced the enchilada sauce with buffalo sauce? Oh my! It is so good!

It's creamy and tangy, with just a hint of spice. 

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What you'll need:

Chicken mixture:

1 cups shredded chicken (this is great for leftover chicken!)

1 onion, diced

1/2 cup buffalo chicken sauce. I used extra mild Texas Pete's

1 tbsp cumin

1 tbsp cilantro

1 tbsp powdered garlic

1 tsp chili powder

(or one pack taco seasoning)

A little olive oil.

Cheese mixture:

2 cups low fat cottage cheese

1 cup Greek yogurt (or sour cream)

1 tbsp garlic salt

You'll also need:

2 cups shredded cheese

8-10 tortillas

1 cup buffalo sauce

Preheat oven to 350 and heat up oil in a skillet on low. 

Dice your onion and throw it in there, let it cook down until it is "clear."


Add your chicken, seasonings and buffalo sauce. Mix it all up together. 

Cheese mix.jpg

In a bowl combine your cottage cheese and yogurt. Stir it all up together. 


In a warm tortilla (I used flour but you can use corn or whole wheat or whatever your heart desires) combine your chicken, cheese mixture and shredded cheese. 

Pour a little more buffalo sauce in the bottom of the pan you're going to put the enchiladas in. Then roll the tortilla and place in the pan. 

Once you've stuffed all your lovely enchiladas, drizzle with buffalo sauce. 


Sprinkle with cheese. 


And bake! You'll bake at 350 for 20 - 30 minutes. 

They are so crispy and creamy and good. 


Garnish with sour cream.