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One Skillet Buffalo Ranch Chicken Enchilada Bake. Quick-cooking ground chicken, seasoned with fajita seasoning and tossed in a mix of spicy buffalo sauce and smoky salsa verde. Top this saucy enchilada skillet with ranch-seasoned cheese tortillas, then bake it up in the oven. The most delicious smells, a bubbly buffalo verde sauce, and melty cheese are all tucked into this skillet meal. It’s a delicious twist on the combination of baked enchiladas and saucy buffalo chicken. Serve with dollops of ranch and avocado on top. So yummy!
Everyone in our family loves this buffalo chicken enchiladas recipe!
I’ve said this before, but it’s the recipes that I come up with at a moment’s notice and with a little bit of a time crunch, that I end up loving most.
I’ve been wanting to make enchiladas for the last 2 weeks. I even tried two new recipes but ended up scratching them both because I did not love them. This idea came to me at the end of the day this week. I knew I really didn’t have time to fully complete the recipe from start to finish, but I tried anyway.
And while I didn’t finish the recipe to my exact liking on day one, I knew I LOVED the idea. Yes, these enchiladas are different, but it’s the buffalo sauce that really makes them special.
Ingredients
- Extra virgin olive oil
- Ground chicken
- Fajita seasoning
- Yellow onion
- Poblano peppers
- Kosher salt and black pepper
- Beer
- Buffalo sauce
- Salsa verde
- Chopped cilantro
- Cream cheese
- Plain greek yogurt
- Dried parsley
- Dried chives
- Dried dill
- Smoked paprika
- Shredded Mexican cheese blend
- Tortillas
- Avocado, limes, cilantro, sour cream
Kitchen Supplies
- Oven safe large skillet
- Medium bowl
The details
Just like any chicken enchilada, this recipe starts with chicken, onions, and peppers. I love to use ground chicken since it’s so quick cooking.
Everything is pan-cooked in a skillet with a mix of seasonings, buffalo sauce, and salsa verde. I use a bit of fajita seasoning (you can also use taco seasoning or just chili powder), and then black pepper.
Once the chicken, onions, and peppers are cooked, add the beer. I use beer for an additional flavor boost, but you can easily replace the beer with water if you prefer.
And the key, the sauce! This is extra saucy with both buffalo sauce and salsa verde. I took inspiration from my white chicken chili, we just love this flavor combination!
For the buffalo sauce, I did a homemade sauce, but you can use one from the store as well. I always recommend Franks!
Now, the cheesy tortillas! Traditionally you would roll the tortillas up with the chicken, then place each in enchilada sauce. But I didn’t want to bother with the mess of rolling up the sauce. Instead, I rolled each tortilla up with the creamy mix that would make up a classic buffalo chicken dip: cream cheese, ranch, and then some shredded cheddar cheese.
The tortillas go right over the homemade enchilada sauce. Then I finish this bake with a handful more of cheese and throw the whole pan in the oven.
Do you prefer corn tortillas or flour tortillas? Use your preference!
Bake until the sauce is bubbling up around the skillet and the cheese is melted.
What ends up happening is that the tortillas get a nice crispy crunch around the edge of the skillet, but the cheese inside each melts into the creamiest ranch dip. Which of course is so delicious with any buffalo chicken recipe.
For toppings, I do dollops of salted lime yogurt, avocado, cilantro, and jalapeños. Green onions would be great too!
Simple to throw together with a nice mix of texture and flavor. You get saucy, crispy, and spicy.
The perfect game-day style enchiladas, but really great for a fun dinner with friends or family too! I hope you love these creamy buffalo chicken enchiladas.
Looking for other Mexican-inspired recipes? Here are a few…
Spicy Buffalo White Chicken Chili
Mini Ranch Pretzels with Buffalo Cheese Sauce
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
One Skillet Street Corn Chicken Enchilada Bake
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Lastly, if you make this One Skillet Buffalo Ranch Chicken Enchilada Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Buffalo Ranch Chicken Enchiladas
Servings: 6
Calories Per Serving: 671 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken
- 1 tablespoon fajita seasoning
- 1 yellow onion, sliced
- 2 poblano peppers, chopped
- kosher salt
- black pepper
- 1 cup beer (or use water)
- 1 cup buffalo sauce
- 1/2 cup salsa verde
- 1/2 cup chopped cilantro
- 4 ounces cream cheese, room temp
- 1/4 cup plain greek yogurt
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon smoked paprika
- 1 1/2 cups shredded Mexican cheese blend
- 6 tortillas, warmed
- avocado, limes, and cilantro, for serving
Instructions
- 1. Preheat the oven to 400°.2. In a large oven-safe skillet, combine the olive oil, chicken, onion, and peppers. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the fajita seasoning, then pour in the beer, the buffalo sauce, and the salsa. Simmer 5-8 minutes. Remove from the heat and stir in the cilantro. 3. In a bowl, combine the cream cheese, yogurt, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Stir in half of the shredded cheese.4. Spoon the cream cheese mix down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the skillet overtop of the chicken. Top with the remaining shredded cheese. Bake for 15-20 minutes, until the cheese has melted.5. Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, and jalapeños. Add extra buffalo sauce. Enjoy!
Notes
Buffalo Sauce: Mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and a 1/2 teaspoon each onion powder, garlic powder, salt, and pepper in a glass jar or measuring cup. Mix together.
Homemade Fajita Seasoning: mix 2 tablespoons chili powder, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1-2 teaspoons cayenne pepper, 1 teaspoon kosher salt and black pepper. Makes 1/2 cup.
This post was originally published on October 13, 2022
What a great twist on traditional chicken enchiladas. Family approved the flavors and the unique presentation!
New favorite – thank-you!
Hey Susan,
Fantastic! I appreciate you making this recipe and your comment! So glad it was enjoyed:)
Happy Holidays!
Easy but too spicy. I would cut the amount of buffalo sauce in half. You can always add more at the End.
Hey Chris,
Thanks so much for trying this recipe and sharing your feedback! So sorry about the spice level!
Have a great weekend!
Mine and my husband’s favorite! We sub the poblano with regular green peppers and leave out the dried chives. Delicious .
Love to hear this, Gillian! Thanks so much for making this recipe so often:) Have a great Sunday!
Mine and my husband’s favorite! We sub the poblano with regular green peppers and leave out the dried chives. Delicious .
Thanks so much, Gillian! I appreciate you trying this recipe, so glad it was enjoyed! Have a great fall weekend!
Yum. One of my favorites
Hey Adrienne,
Wonderful! So glad to hear you enjoyed this recipe, thanks a bunch for giving it a try!
Stopping by to say how much I love this recipe. I’ve made it a few times since finding it, and share it with everyone who loves to cook. I’ve been making it ahead of time and then adding the tortillas later before we eat. It’s just so good!
Hey Sue,
Amazing! Thank you so much for making this recipe, I’m so glad it was enjoyed!
Have the best fall weekend!
Love this recipe, but does anyone have any recommendations to swap out the dill for in the cream cheese filling mix? I don’t love the dill in this recipe. Thank you!!
Thanks Lucy! You can use another herb that you enjoy like cilantro or basil or just omit it:) I hope this helps! xT
Loved that the tortillas sits on top of the sauce! Most enchiladas get all gluey when the sauce is on top of them. Very flavorful! I used left over rotisserie chicken and just added after sautéing the poblano peppers and onion then all the seasonings. Also just eyeballed the seasoning and it worked out great. Thank you!
Hey Nanette,
Amazing! So glad this recipe turned out well for you, thanks a bunch for making it! Have a wonderful weekend!💐
This recipe was really good but spicey i swapped the peppers for sweet bell pepper to try to balance it but still was hot🥵. I will add this to my go to dinner list but I will swap out the Buffalo sauce for something more mild. Over all this is a great recipe.
Hi Valerie,
Thanks so much for trying this recipe and sharing your feedback! So sorry about the spice! Let me know if you try again:) xx
10/10! I didn’t have ground chicken so I used cooked shredded chicken breast. Absolutely incredible!
Hi Bianca,
Fantastic!! So glad to hear this recipe turned out well for you, thanks so much for making it! xT
You have a really great site. Easy jump to recipe, easy to find related recipes and no excess verbiage. Terrific recipes as well.
Thanks so much, Alisa!!
This is one of my all time favorite recipes! I generally use more tortillas and sometimes double the cream cheese mix. This recipe is perfect as is, but I do that and serve with rice and end up with more servings overall. Which is great, because we can’t get enough of it!
Hey Ashley,
Happy Friday! So glad to hear you enjoy this recipe as much as I do:) Thanks for making it so often and sharing what works well for you! xT