High Protein Buffalo Chicken Enchiladas

Dig into my buffalo chicken enchiladas, made with seasoned ground chicken, shredded cheddar, and creamy cottage cheese. This dish is quick to prep and packed with protein – perfect for any weekday meal!

Buffalo chicken enchiladas 

When I find a recipe that I can throw together at a moment’s notice, I never let go. And enchiladas are one of those gold star recipes!

I love meal-prepping enchiladas because they’re easy to prepare and pop in the oven on my busiest nights. 

I’ve shared a few of my favorite enchilada recipes in the past, like my Healthy Turkey Enchiladas, Chicken Enchilada Skillet, and Easy Green Chicken Enchiladas. But today’s rendition just might be my favorite. 

My enchiladas with buffalo chicken come with a blast of flavor, mixing spicy buffalo sauce with smoky enchilada sauce. Plus, this recipe is full of nutritious ingredients like sneaky vegetables and high-protein cottage cheese. 

So without further ado, let’s take a look at how this yummy concoction comes together!

Ingredients needed

Here’s a little bit about everything that goes into my homemade enchiladas with buffalo chicken.

• Olive oil: I use 2 tbsp of olive oil to cook down my vegetables and prevent sticking. This also infuses the vegetables with a bit of flavor. 
• Carrots:  One of my favorite parts of this dish is how many vegetables I’ve snuck in! I start with 1 ½ cups carrots, diced small so you barely notice them. 
• Celery: I also include 1 ½ cups of celery, diced small for a subtle crunch. 
• Yellow onion: ½ large yellow onion gives our ground chicken an excellent flavor. 
• Ground chicken: The base of this dish is 1 lb of ground chicken, providing great protein content. 
• Garlic: 3 cloves of minced garlic provide an unbeatable flavor in this dish. 
• Salt + pepper: I use ½ tsp each of salt and pepper to enhance the flavors of each ingredient in this recipe. 
• Cottage cheese: Cottage cheese is a good source of protein, making it a no-brainer in this dish. I use 2 cups. 
• Buffalo sauce: 1 ½ cups of buffalo sauce gives this recipe a tangy, creamy addition along with a subtle heat. 
• Cheddar cheese: No enchilada is complete without cheese! I use 3 cups of shredded cheddar in this dish, both in the filling and as a cheesy topping. 
• Tortillas: This recipe calls for eight 10-inch tortillas. Choose between flour and corn. 
• Enchilada sauce: Finally, I top these enchiladas off with 10 oz of enchilada sauce. This sauce is fresh, earthy, and slightly smoky.

Kitchen tools required

Gather a few kitchen essentials to prepare my enchiladas with buffalo chicken. 

• Cutting board 
• Kitchen knife
• 9×13 casserole dish
• Cooking spray
• Large skillet or Dutch oven
• Slotted turner 
• Large mixing bowl
• Wooden spoon

You’ll also need a few measuring cups to complete this recipe, including 1 cup, ½ cup, 1 tbsp, and ½ tsp. 

How to make buffalo chicken enchiladas

First up, preheat your oven to 375°F and grease a 9×13 casserole dish with a bit of cooking spray. 

Next, add 2 tbsp olive oil to a large skillet and heat it over medium. Once your pan is hot, add in 1 ½ cups diced carrot, 1 ½ cups diced celery, and ½ large diced yellow onion. Cook for 8-10 minutes until the vegetables are soft and fragrant. 

Add 1lb of ground chicken to your skillet and break it up among your vegetables. Once it’s almost cooked through, season with 3 cloves of minced garlic, ½ tsp salt, and ½ tsp pepper. Cook for an additional two minutes, then remove your skillet from the heat. 

While your chicken enchilada filling is cooking, mix 2 cups of cottage cheese and 1 cup of buffalo sauce in a mixing bowl. Pour the creamy mixture over your cooked chicken and stir until combined. 

Next, add ¼ cup of enchilada sauce to the bottom of your prepared casserole dish. 

Prepare one tortilla at a time, adding 1 cup of chicken mixture and ¼ cup of cheddar cheese. Roll your tortilla and add it to the casserole dish with the seal facing down. Continue until you’ve finished all eight tortillas.

Top with the remaining enchilada sauce, ½ cup buffalo sauce, and 1 cup shredded cheddar. Then, pop your enchiladas in the oven and let them bake for 35 minutes. 

Once baked, allow your dish to cool for 10 minutes before digging in!

Recipe tips

Below are some common buffalo chicken enchiladas questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve buffalo chicken enchiladas

These buffalo chicken enchiladas would pair well with a Mexican-inspired side like my Healthy Mexican Street Corn Salad or Mexican Quinoa Salad with Cilantro Lime Dressing. 

For a simple option, pair these enchiladas with a vinegar-based slaw or crunchy carrot sticks. 

Need a margarita to top it off? Now you’re speaking my language. Try my Coconut Margarita, Blood Orange Margarita, or Classic Skinny Margarita.

Toppings for enchiladas with buffalo chicken

These enchiladas are packed with tasty ingredients for a varied flavor combination. You can, however, adjust this recipe with some exciting toppings. 

My topping recommendations include:

• Sour cream
• Crema drizzle
• Fresh avocado slices
• Pickled red onions
• Chopped cilantro
• Chopped cherry tomatoes
• Buffalo sauce drizzle 
• Fresh lime juice
• Crushed tortilla chips

Are buffalo chicken enchiladas spicy?

These enchiladas are slightly spicy from the included buffalo sauce. This can be easily adjusted based on the brand of buffalo sauce. 

I find Frank’s RedHot Buffalo Wings Hot Sauce to give a lovely, mild heat, while Wing-Time Medium Buffalo Wing Sauce has a bit more kick. 

Step-by-step Instructions on how to make High Protein Buffalo Chicken Enchiladas

Storing leftovers

To store any leftover chicken enchiladas, allow them to cool completely. Then, transfer the enchiladas to an airtight container and keep them in the refrigerator. 

These enchiladas should last for 3-4 days in the fridge. 

If you liked this recipe, you’ll want to try these!

Looking for dinner in a hurry? Here are some of my favorite quick and easy meal ideas:

• Apple Cider Pulled Pork
• Healthy Chicken Caesar Salad
• Easy Wonton Soup
• Easy Simple Turkey Burger Recipe
• Chicken Piccata Meatballs

Recipe by Erin Morrissey and Photos by The Mindful Hapa