Katie Lee Biegel makes her Buffalo Chicken Enchiladas, as seen on The Kitchen, season 30.
Recipe courtesy of Katie Lee Biegel

Spicy Buffalo Chicken Enchiladas

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 to 8 servings


Ranch Dressing:


  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  2. Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
  3. Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
  4. Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you’d like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
  5. Bake until the cheese is melted and bubbling, 15 to 20 minutes.
  6. Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
  7. Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.

Ranch Dressing:

Yield: 1 cup
  1. Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

Cook’s Note

The remaining ranch dressing can be refrigerated in an airtight container for up to 2 weeks.