Description
These Buffalo Chicken Enchiladas combine tender shredded chicken cooked effortlessly in the Instant Pot with spicy buffalo wing sauce and creamy cheeses, all wrapped in corn tortillas and baked until bubbly and golden. Perfect for a flavorful and comforting dinner with a spicy kick.
Ingredients
Units
Scale
Chicken Mixture
- 1/2 cup Chicken Broth
- 23 oz Bottle of Buffalo Wing Sauce
- 2-3 tbsp Ranch Dressing seasoning mix
- 1.5 lbs Boneless skinless chicken breasts or thighs
- 4 oz Cream Cheese
Enchiladas
- 15-20 Corn Tortillas
- 8 oz Sharp Cheddar Cheese, grated
- 8 oz Pepper Jack Cheese, grated
Instructions
- Prepare the Instant Pot Base: Add chicken broth and 1/4 cup of buffalo wing sauce to the bottom of the pressure cooker and mix well to create a flavorful cooking liquid.
- Season and Add Chicken: Place the chicken breasts or thighs in the pot, then season heavily with ranch dressing seasoning mix. Drizzle about 1/2 cup more buffalo sauce over the chicken for extra flavor.
- Pressure Cook the Chicken: Lock the Instant Pot lid and set to manual high pressure for 15 minutes. When cooking completes, perform a quick manual release to safely release pressure.
- Shred the Chicken: Open the lid and shred the chicken directly in the pot, or transfer it to a stand mixer or shred manually with forks.
- Mix in Cream Cheese and Sauce: Add the cream cheese and 1 cup of the cooking liquid from the pot to the shredded chicken. Stir until creamy and well combined. If you shredded the chicken in the pot, no additional liquid is needed.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Pour about 1 cup of buffalo sauce in the bottom of an 11×13 baking dish, spreading it evenly to prevent sticking and add flavor.
- Warm the Tortillas: Wrap the tortillas in damp paper towels and microwave for 1 minute to make them pliable and easier to roll.
- Assemble the Enchiladas: Place one tortilla in the baking dish, spoon a generous amount of the chicken mixture onto it, then roll it up. Repeat until all the chicken mixture is used, arranging the rolled enchiladas seam side down in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining buffalo sauce over the top of the enchiladas, then sprinkle evenly with grated sharp cheddar and pepper jack cheeses.
- Bake until bubbly: Bake uncovered in the preheated oven for 15-20 minutes, until the cheese is melted, golden brown, and bubbly. Let cool slightly before serving.
Notes
- Use either chicken breasts or thighs depending on your preference; thighs tend to stay moister.
- Adjust the amount of buffalo sauce for milder or spicier enchiladas.
- Wrapping tortillas in a damp towel before microwaving prevents them from cracking when rolled.
- You can substitute ranch dressing seasoning mix with pure ranch dressing for a creamier texture, but reduce additional liquid accordingly.
- If you don’t have an Instant Pot, slow-cooked or stove-top cooked shredded chicken can also be used.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520
- Sugar: 5g
- Sodium: 1150mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
