These gluten-free Buffalo Chicken Enchiladas are so easy to make with panty staples! Customize them with whatever you have on hand—precooked chicken, canned chicken or salmon, or make them vegetarian with beans, or chickpeas. Dairy-free option!
A Fridge Clean-Out Dinner
This post is inspired by Food and Wine magazine’s buffalo chicken enchiladas! We love the recipe, but I didn’t have everything on hand to make it.
So, we we took what we had left in pantry and fridge to come up with this easy enchiladas recipe! To make it gluten-free, we use grain-free tortillas, and to lighten it up, a bit of Greek yogurt.
It’s an easy, filling meal. Plus, it’s freezable, making it perfect for make ahead meals! I’m also sharing ways you can customize it for your family’s dietary needs.
Pantry Staple Ingredients
One of my favorite things about these enchiladas are how customizable they are. Use fresh or canned chicken, or even canned salmon. Or make it vegetarian by swapping out the meat with chickpeas or beans! Use whatever you have on hand, whether it’s fresh, frozen, or from a can.
Protein
- Boneless chicken – If it’s from a can, drain any liquid before using. If you use precooked chicken, be sure to shred it rather than dice it. As a result, it will fit more easily into the tortillas.
- Salmon – I promise you that fish enchiladas are delicious!
- Turkey breast – Same rules apply as for the chicken.
- Canned Chickpeas
- Black Beans/Pinto Beans
- Quinoa
- Cooked Lentils
- Organic Tofu/Tempeh
Cheese & Dairy-Free Options
The first three on this list are lower lactose options. No matter what variety of cheese you use, if it isn’t a soft cheese, be sure to shred or crumble it.
- Feta cheese
- Goat cheese
- Cheddar cheese
- Blue cheese – This is a great option to help cool down the spicy flavor of the sauce.
- Mexican cheese – Cojita, Oaxaca, and queso fresco are all delicious, meltable cheeses.
- Vegan con queso – Because it is already melted, cheese sauce is a great option!
- Cream cheese or Vegan Cream Cheese – Regular, low fat, and even dairy free cream cheese are good options.
Tortilla Options
- Corn tortillas, regular gluten-free tortillas, or even zucchini tortillas are perfect for enchiladas!
Lighter Filling Options
- Sub half the cream cheese with Greek yogurt or spicy hummus – it works perfectly!
- I love this white bean hummus and think it would be a great choice for vegan enchiladas.
Want to kick up the spice a bit? Just remove the seeds and membrane from 1 jalapeno, dice it up, and add it to the filling.
How to Make Buffalo Sauce
This spicy sauce is a snap to make. Just use your favorite brand of hot sauce or wing sauce, some butter (or vegan butter) and a bit of water.
My favorite sauce to use for this recipe is this paleo buffalo wing sauce.
Melt the butter in a saucepan over medium heat, or you can melt it in the microwave. Then, stir in the hot sauce and water.
How to Make Buffalo Enchiladas
Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Prepare the baking dish by spraying it with non-stick cooking spray, and preheat the oven.
- Mix the filling. Place cooked protein of choice into a large mixing bowl. Add the cream cheese/yogurt, half of the shredded cheese, half of the buffalo sauce, white parts of the scallion, paprika, and cumin. If you are using the jalapeno, add that too. Mix everything to combine.
- Make the buffalo sauce. In a small saucepan, melt the butter and whisk in the other half of the hot sauce, plus 3 tablespoons of water. Set it aside.
- Microwave the tortillas 3 at a time until warm . It should take no more than 15-20 seconds per batch. Warming them makes them more pliable and easier to roll. Cover and keep warm between damp paper towels.
- Spoon a portion of the filling mixture down the middle of each tortilla and roll up. Add a tablespoon of the buffalo sauce on top, then roll the tortillas up. Place them in the pan side by side, seam-side down.
- Pour the remaining buffalo sauce mixture over the tortillas. Sprinkle with the remaining 1 cup cheese and the feta cheese. Bake until the cheese is melted and bubbly, 15 to 17 minutes. Remove and garnish with chopped cilantro and green onion.
Freezing Instructions
For easy meal prep, you can prepare this easy enchilada recipe and freeze it, before or after baking.
I like to bake it completely, allow it to cool, and then freeze it.
The day before you want to serve it, transfer it to the fridge so it can thaw. You can heat it from frozen, but it takes quite a while longer to warm through.
More of Our Favorite
Gluten-Free Casserole Recipes
Buffalo Style Enchilada Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Make this easy enchilada recipe with pantry staples! Using cans of chicken, salmon, or chickpeas, to create a buffalo spiced meal for dinner tonight!
Ingredients
- 8 ounces shredded chicken or other protein of choice (see notes)
- 4 ounces cream cheese, softened
- 4 ounces plain Greek yogurt
- 2 cups shredded Mexican cheese or non dairy cheese, divided
- 1 cup hot sauce or wing sauce, divided (plus more for serving)
- 1 small bunch green onions, thinly sliced (white and green parts separated)
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- 3 Tablespoons unsalted butter or vegan butter
- 3 Tablespoons water
- 10 (7-inch) corn tortillas or 6 (10-inch) gluten free flour tortillas
- 3 to 4 Tablespoons crumbled feta cheese
- Garnishes – cilantro, green onion, and/or sliced jalapeños
Instructions
- Preheat the oven to 400 degrees F. Spray a 9×13 casserole dish with nonstick cooking spray.
- In a large mixing bowl, gently combine the cooked protein of choice, softened cream cheese, yogurt, 1 cup shredded cheese, ⅓ cup buffalo sauce, white parts of the scallion, cumin and paprika.
- To make the buffalo sauce, add the butter to a small saucepan and melt on low-medium heat. Then whisk in the remaining ⅔ cup hot sauce and 3 tablespoons water until smooth. Set aside. Alternatively, the butter may be melted in a microwave safe bowl.
- Microwave the tortillas 3 at a time until warm (15-20 seconds). Cover and keep warm between damp paper towels.
- Spoon a portion of the meat mixture down the middle of each tortilla with 1 Tablespoon buffalo sauce on top. Roll the tortillas up and place them side by side, seam-side down, in the prepared pan.
- Pour the remaining buffalo sauce mixture over the pan of tortillas. Sprinkle with the remaining 1 cup cheese and feta cheese. Bake until the cheese is melted and bubbly, 15 to 17 minutes. Remove and garnish with chopped cilantro, green onion and/or sliced jalapenos.
- Store in the fridge in an airtight container for up to 3 days.
Notes
Substitutes – Boneless canned chicken, diced cooked chicken sausage, or boneless canned salmon can be used in place of shredded chicken. Vegetarian options include drained canned chickpeas, beans, quinoa, or lentils. Non-dairy shredded cheese and cream cheese, and/or vegan butter may be substituted.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 304
- Sugar: 2.5 g
- Sodium: 931.8 mg
- Fat: 20.9 g
- Saturated Fat: 9.8 g
- Carbohydrates: 15.2 g
- Fiber: 2 g
- Protein: 15.2 g
- Cholesterol: 62.7 mg
Made this from the leftover chicken roast – our kids loved it! Thank you!
This was a huge hit at my house! Really delish!
So glad to hear that! Thanks, Toni!
This is a combo that really works! So delicious and just the right kick of spice, love it!
Thanks for the feedback!
I’m in love! What a fantastic recipe! Thank you!
Yaayy! You’re welcome!