My family loves everything Buffalo Chicken, and these Buffalo Chicken Enchiladas were no exception! When I made these yesterday, it was the 1st Monday after setting our clocks and hour forward. I don’t know about y’all, but this week really throws me off. So by the time I started even thinking about dinner it was well past 6 o’clock and I had no idea what to make. After a little bit of searching through the fridge and pantry I discovered some thawed out chicken and of course, everything else I needed to make these. And it’s nights like this when my Instant Pot saves me! I was able to throw the chicken in there, get it cooked, and the rest was easy breezy!
If you plan ahead to make this, I suggest using a rotisserie chicken. That will save you even more time! But this was not the result of planning ahead so I am going to show you how I did it with the pressure cooker.
And if you are a buffalo chicken or enchilada loving family, try these great recipes too!
Buffalo Chicken Tater Tot Casserole, Cream Cheese Chicken Enchiladas, (one of my personal favorites) and Tex-Mex Beef Enchiladas
Ingredients:
- 1.5 lbs boneless skinless chicken breasts or thighs (or 1 Rotisserie chicken, shredded)
- A Bottle of Buffalo Sauce
- 1/2 cup chicken Broth
- 3 tbs Ranch dressing seasoning mix
- 4 oz softened cream cheese
- 15-16 corn tortillas
- 8 oz Sharp cheddar, grated
- 8 oz Pepper Jack, grated
- Toppings of your choice, optional
If you have an Instant Pot/Pressure Cooker, you know that it requires liquid to cook or you will get that dreaded burn message! So, mix together 1/2 cup of chicken broth and about 1/4 cup of the Buffalo Sauce.
Then place the chicken in the liquid and season heavily with the Ranch dressing seasoning. Drizzle with about 1/4 cup more of the Buffalo Sauce.
Lock the lid, turn to manual high heat and cook for 15 minutes. (Please keep in mind that all cooking appliances vary and this recipe calls for thawed, not frozen, chicken.) If you are using more than the recipe calls for or frozen chicken, you will need to adjust the time.
When it is finished cooking, do a quick manual release. Let all of the pressure out and unlock and open the lid.
What if I don’t have an Instant Pot/Pressure Cooker?
No worries! If you plan ahead, you can use a rotisserie chicken or you can cook the chicken in a crockpot. You could also pan fry the chicken, which would also be delicious!
How you choose to shred your chicken is up to you! I prefer to use my hand mixer but you can certainly leave it in the pressure cooker and use two forks or use a hand mixer. If you don’t like shredded chicken, you can cut it into small cubes!
Shred the chicken with the cream cheese and 1 cup of the liquid left in the bottom of the pot.
Wrap the tortillas in some damp paper towels and microwave for about 1 minute. This will help to keep them from breaking when you are rolling them up.
Spread enough of the Buffalo Sauce in an 11×13 baking dish to cover the bottom of it. Place a tortilla down and add a spoonful of the chicken mixture. Roll it up and continue until all of the chicken is used up.
I was able to make 16 enchiladas, but it will vary depending on how much filling you use.
And don’t be afraid to bunch them in there tightly! They all bake together anyway!
Now you will pour the remaining sauce over the enchiladas and cover them with the cheese. Bake in a 400 degree oven until the cheese is golden brown and bubbly, about 15-20 minutes!
Serve just as is or with your favorite toppings and enjoy!
If you do make this recipe, please leave a comment and a rating as it helps so much, thank you!!!
Buffalo Chicken Enchiladas (Instant Pot)
Equipment
- 1 Pressure Cooker
- 1 Conventional Oven
- 1 11×13 Baking Dish
Ingredients
- 1/2 Cup Chicken Broth
- 23 oz Bottle of Buffalo Wing Sauce
- 2-3 tbs Ranch Dressing seasoning mix
- 1.5 lbs Boneless skinless chicken, breasts or thighs
- 4 oz Cream Cheese
- 15-20 Corn Tortillas
- 8 oz Sharp Cheddar Cheese, grated
- 8 oz Pepper Jack Cheese, Grated
Instructions
- Add chicken broth and 1/4 cup of Buffalo sauce to the bottom of the pressure cooker. Mix it up well. Place the chicken in the bottom and season heavily with the Ranch seasoning mix. Drizzle with about 1/2 cup more of the buffalo sauce.
- Lock your pressure cooker and cook on manual high heat for 15 minutes. When finished, do a quick manual release.
- Once the pressure is all released, open the lid and either shred your chicken in the pot, or in a stand mixer or with a hand mixer.
- Add the cream cheese and 1 cup of the liquid from the pot. (You do not need to add any liquid if you are shredding it in the pot.)
- Preheat oven to 400 degrees
- Pour about 1 cup of Buffalo Sauce in the bottom of an 11×13 baking dish and spread it out.
- Wrap the tortillas in some damp paper towels and microwave for 1 minute.
- Place one in the baking dish. Add a spoonful of the chicken mixture and roll up. Repeat this until all of the chicken is used up.
- Pour the rest of the Buffalo sauce on top of the enchiladas, then top with the cheese.
- Bake for 15-20 minutes, uncovered, until the cheese is golden brown and bubbly!
