Description
These Buffalo Chicken Enchiladas combine tender, shredded chicken cooked in an Instant Pot with a spicy buffalo wing sauce and creamy cheeses, then baked to perfection with a golden bubbly cheese topping. Perfect for a flavorful American-style dinner that balances spicy, tangy, and cheesy deliciousness in a quick and easy recipe.
Ingredients
Units
Scale
Chicken Mixture
- 1/2 cup Chicken Broth
- 23 oz Bottle of Buffalo Wing Sauce
- 2-3 tablespoons Ranch Dressing seasoning mix
- 1.5 lbs Boneless skinless chicken (breasts or thighs)
- 4 oz Cream Cheese
Tortillas and Cheese
- 15-20 Corn Tortillas
- 8 oz Sharp Cheddar Cheese, grated
- 8 oz Pepper Jack Cheese, grated
Instructions
- Prepare the Instant Pot: Pour the chicken broth and 1/4 cup of Buffalo wing sauce into the bottom of the Instant Pot and mix well. Place the chicken breasts or thighs in the pot, season generously with Ranch dressing seasoning mix, and drizzle about 1/2 cup more Buffalo sauce over the chicken.
- Pressure Cook the Chicken: Lock the Instant Pot lid and set to manual high pressure for 15 minutes. Once the cooking time completes, perform a quick manual release of the pressure.
- Shred the Chicken: Open the lid carefully. Shred the chicken directly in the pot using two forks, or remove it to shred using a stand mixer or hand mixer.
- Mix with Cream Cheese: Add the cream cheese and 1 cup of the cooking liquid from the pot into the shredded chicken mixture. If you shredded the chicken inside the pot, additional liquid is not necessary.
- Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you assemble the enchiladas.
- Prepare the Baking Dish: Pour about 1 cup of Buffalo sauce in the bottom of an 11×13 inch baking dish and spread it evenly.
- Warm the Tortillas: Wrap tortillas in damp paper towels and microwave for 1 minute to soften and make them pliable for rolling.
- Assemble the Enchiladas: Place a warmed tortilla in the baking dish, add a spoonful of the buffalo chicken mixture onto it, then roll it up. Repeat this process until all the chicken mixture and tortillas are used.
- Add Sauce and Cheese Topping: Pour the remaining Buffalo sauce over the assembled enchiladas, then generously sprinkle the grated sharp cheddar and pepper jack cheeses on top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 15-20 minutes, or until the cheese turns golden brown and bubbly.
Notes
- If you prefer less heat, adjust the amount of Buffalo wing sauce used or substitute with a milder sauce.
- Use either chicken breasts or thighs based on your preference; thighs will yield juicier meat.
- The Ranch seasoning mix can be homemade or store-bought, just ensure it is a dry mix.
- Microwaving the tortillas wrapped in a damp towel prevents them from tearing when rolling.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a lower sodium version, choose low-sodium Buffalo sauce and chicken broth.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
