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Buffalo Chicken Enchiladas with Green Chile Sour Cream Sauce and Philadelphia Cream Cheese

  • Total Time: 40 minutes
  • Yield: 6-8 enchiladas 1x


  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can green chiles, finely chopped
  • 2 cups Slow Cooker Buffalo Chicken
  • 1 (8 ounce) tub Philadelphia Jalapeno Cream Cheese (or regular cream cheese)
  • 1 cup shredded monterey jack cheese
  • 6 to 8 flour tortillas

for garnish

  • 1 avocado, chopped
  • 1 roma tomato, chopped
  • 1/2 cup frozen corn, thawed
  • 1/2 lime, juiced
  • Cilantro, chopped


  1. Preheat oven to 400°F. Lightly coat a 9x13 baking dish with nonstick spray.
  2. Melt butter in a medium saucepan over medium/medium-low heat. Stir in and fully incorporate flour and cook until light brown, about 1-2 minutes. Gradually whisk in chicken broth, stirring to smooth out all lumps. Cook until slightly thickened, about 1-2 minutes. Stir in sour cream and green chiles, and remove from heat.
  3. In a small mixing bowl, combine Slow Cooker Buffalo Chicken and cream cheese.
  4. Microwave tortillas for about 20-30 seconds in microwave until they are warm and pliable. Working one at a time, lay tortilla flat, fill with about 1/3 cup buffalo chicken mixture, and place seam side down in the prepared baking dish. Repeat with remaining tortillas. Top with sour cream sauce and sprinkle with monterey jack cheese.
  5. Bake in preheated oven for 20-25 minutes, until the top is lightly golden and bubbly. While enchiladas are baking, combine avocado, tomato, corn, lime juice, and cilantro in a small mixing bowl.
  6. Remove enchiladas from oven, let cool for a few minutes, and top with garnish and extra chopped cilantro, if desired. Serve immediately.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes