Buffalo Chicken Enchiladas (Instant Pot) Recipe

I absolutely love this Buffalo Chicken Enchiladas (Instant Pot) Recipe because it combines the bold, tangy flavors of buffalo sauce with the comforting, cheesy goodness of enchiladas—all made effortlessly in the Instant Pot. When I first tried this recipe, I was amazed at how tender the chicken turned out and how quickly it all came together. It’s a perfect meal for busy weeknights when you want something flavorful without spending hours in the kitchen.

You’ll find that using the Instant Pot not only speeds up the cooking time but also infuses the chicken with that unmistakable buffalo flavor from the start. Whether you’re feeding a hungry family or looking for a crowd-pleaser for game day, this Buffalo Chicken Enchiladas (Instant Pot) Recipe will quickly become one of your favorites to make again and again.

this …

Ingredients You’ll Need

Each ingredient in this Buffalo Chicken Enchiladas (Instant Pot) Recipe plays a key role: the buffalo sauce brings heat, ranch seasoning adds a savory punch, and the cheeses give you that gooey, melty finish you’ll crave. Here are some tips to help you pick the best components to make this recipe shine.

• Chicken broth: Use low-sodium so you can control the saltiness, and it keeps the chicken moist during pressure cooking.
• Buffalo wing sauce: Pick your favorite brand for the perfect heat level—mild to hot, it’s up to you!
• Ranch dressing seasoning mix: This little mix packs big flavor; I always keep some on hand for quick flavor boosts.
• Boneless skinless chicken (breasts or thighs): Thighs give more juicy, tender texture, but breasts work fine too.
• Cream cheese: Let it soften before adding to avoid lumps and achieve that creamy texture.
• Corn tortillas: Soft tortillas work best; wrapping them in damp paper towels before rolling helps prevent cracking.
• Sharp cheddar cheese: Adds a rich, classic cheesiness that melts beautifully.
• Pepper Jack cheese: Gives a smooth texture with a little kick, balancing the spicy buffalo sauce.

Variations

I love how adaptable this Buffalo Chicken Enchiladas (Instant Pot) Recipe is—you can easily tweak it to suit your family’s tastes or dietary preferences. Don’t be afraid to experiment until you find your perfect balance of heat and creaminess!

• Use Grilled Chicken: Sometimes I swap Instant Pot chicken for leftover grilled chicken to add a smoky flavor.
• Make it Less Spicy: If heat isn’t your thing, reduce the buffalo sauce or swap for a milder wing sauce, then add more cheese.
• Dairy-Free Version: Try vegan cream cheese and omit shredded cheese or use dairy-free alternatives; just be mindful it changes texture.
• Add Veggies: Throw in some sautéed bell peppers or spinach to sneak in some greens—I do this when I want a heartier meal.

How to Make Buffalo Chicken Enchiladas (Instant Pot) Recipe

Step 1: Pressure Cook the Buffalo Chicken

Start by adding chicken broth and a quarter cup of buffalo sauce to the bottom of your Instant Pot—this combination keeps the chicken juicy and flavorful as it cooks. Sprinkle the chicken with the ranch seasoning mix for that savory kick, then place it in the pot and drizzle about half a cup more of buffalo sauce right over the top.

Lock the lid and set the Instant Pot to cook on high pressure for 15 minutes. When the timer is up, do a quick release to avoid overcooking. Trust me, shredding the chicken while it’s still warm makes it so much easier and keeps it tender.

Step 2: Shred and Mix

After opening the pot, I usually shred the chicken right there—either with two forks or a hand mixer for the fastest results. Then, stir in softened cream cheese and about one cup of the cooking liquid. This mixture gets creamy and helps everything bind together. If you shredded the chicken outside the pot, just add that cup of liquid as you mix.

Step 3: Prepare Tortillas and Assemble

Preheat your oven to 400°F. Pour about one cup of buffalo sauce into an 11×13 baking dish and spread it evenly over the bottom—this prevents sticking and adds extra flavor from beneath. Wrap your corn tortillas in damp paper towels and microwave for one minute to soften them up, which helps prevent cracking when rolling.

Place a softened tortilla in the baking dish, spoon on a generous amount of the chicken mixture, and roll it up snugly. Repeat until you’ve used all the chicken filling, lining the enchiladas side by side in the dish.

Step 4: Top and Bake

Once your enchiladas are assembled, pour the remaining buffalo sauce evenly over the top, making sure each one gets coated. Sprinkle the sharp cheddar and pepper jack cheeses over everything for that irresistible melty crust. Bake uncovered for 15-20 minutes until bubbly and golden brown on top. I always keep an eye near the end of baking so it doesn’t over-brown.

How to Serve Buffalo Chicken Enchiladas (Instant Pot) Recipe

Garnishes

I love topping these enchiladas with a little extra ranch drizzle and some chopped fresh cilantro for color and brightness. Crumbled blue cheese on top works beautifully for buffalo fans, and a squeeze of lime adds a nice zing. If you want some crunch, thinly sliced green onions or diced celery on the side is a delicious nod to classic buffalo wings.

Side Dishes

My go-to sides with these enchiladas are simple yet complementary: a crisp green salad with a light vinaigrette cuts through the richness, and some roasted sweet potatoes add a subtle sweetness that balances the heat. I’ve also served them with homemade guacamole or creamy coleslaw for a fresh texture contrast.

Creative Ways to Present

For a fun twist during parties, I like to prepare mini enchiladas using small tortillas and serve them as appetizers on a platter with multiple dipping sauces. Another favorite is layering the filling into a casserole dish to make a buffalo chicken lasagna-style bake—it’s always a crowd-pleaser at potlucks!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they typically keep well for 3-4 days. The flavors actually deepen overnight, which means these enchiladas taste even better the next day. Just make sure to cover them tightly so they don’t dry out.

Freezing

This recipe freezes wonderfully! I assemble the enchiladas but stop before baking, then wrap the dish tightly in foil and pop it in the freezer. When you’re ready, thaw overnight in the fridge and bake as usual. It’s a great option for meal prep or saving for busy nights.

Reheating

To reheat, I cover the enchiladas with foil and bake at 350°F for about 20 minutes, or until warmed through. Removing the foil in the last few minutes helps the cheese get melty and fresh again without drying out. You can also microwave single portions, but the oven definitely keeps the texture best.

FAQs

Final Thoughts

This Buffalo Chicken Enchiladas (Instant Pot) Recipe has truly become my go-to comfort food with a kick. It’s perfect for anyone who loves bold flavors but wants convenience, and you don’t have to sacrifice quality for speed. I really encourage you to give it a try—you might just find you’re making it as often as I do, especially when you want that warm, cheesy, spicy goodness on your plate!

Print