Buffalo Chicken Enchiladas with Cilantro Sour Cream Sauce

Buffalo Chicken Enchiladas with Cilantro Sour Cream Sauce are a great mash up dinner recipe. The coolness of the cilantro sauce mixed with the spicy tangy wing sauce will leave you craving more.



Cilantro Sour Cream Sauce



  1. Preheat the oven to 350 degrees.
  2. Dump the whole container of Frank’s Hot sauce and stick of butter in a small sauce pan and heat to medium high. Stir occasionally until the butter has melted.
  3. Season both sides of the chicken tenderloins with 1/4 teaspoon of both salt and pepper. Cook the chicken over medium flipping once until cooked through. It takes about 15 minutes. Place the cooked chicken on a plate to cool, and start on the filling.
  4. Heat up the cream cheese for 25 seconds in the microwave to soften. Throw the softened cream cheese, garlic powder, salt, pepper, 1 cup cheddar cheese, and sour cream in a mixing bowl. Mix together. Add 2 Tablespoons of the warm wing sauce (the hot sauce and melted butter) to the mixing bowl and combine. Shred the cooked chicken and mix into the filling mixture.
  5. Heat up a stack (around 12) of corn tortillas for 20 seconds in the microwave.
  6. To assemble the enchiladas dunk one tortilla in the warm wing sauce covering the tortilla completely. Place the soaked tortilla in a 9×13 dish, and stuff with 1/4 cup of the chicken filling mixture. Roll the tortilla up like a burrito. Repeat this process until all the filling is used up.
  7. Top with 1/2 cup (or as much as you like) cheddar cheese, and bake for 25-30 minutes.

Cilantro Sour Cream Sauce

  1. Mix together the sour cream, heavy cream, cilantro, garlic powder, salt, and pepper in a small bowl. Keep refrigerated until you are ready to serve with the enchiladas. This sauce is best served cold.