Triple Cheese Buffalo Chicken Enchiladas

by Cathy Pollak
Print Email

Triple-Cheese-Buffalo-Chicken-Enchiladas-I've had these on my mind for a while now. I'm not the biggest fan of traditional enchilada sauce but I will take buffalo sauce in an enchilada anytime! I stuffed these with ricotta cheese, Monterey Jack and of course blue cheese. More Jack on top and crunchy celery...this was a TOUCHDOWN.

I'm not sure your Super Bowl party will be complete without them. I made these in individual stoneware bakers, two enchiladas in each one. I admit I love serving food in smaller portions, it's always more fun. You could also make these in a large casserole dish, you'll just have to double or triple the amount of ingredients.

Even if the corn tortillas break a little on top when you roll them, it's okay since you will be covering it with lots of cheese. And I have a question, is anyone watching the Super Bowl this year for the game? It seems every one I have come in contact with says they are not thrilled with the teams. Most will be watching for commercials and the food. Ha-ha perfect. You better make extras!

Triple Cheese Buffalo Chicken Enchiladas

Recipe by Cathy Pollak for | Serves: 12 enchiladas


  • 1 (3-3-1/2 pound) rotisserie chicken, shredded
  • 12 corn tortillas
  • 2 bottles Frank's Buffalo Sauce (you will have leftover)
  • 1 (8 ounce) tub whole milk ricotta cheese
  • 1 (8 ounce) tub crumbled blue cheese
  • 1 pound Monterey Jack cheese, shredded (shred your own)
  • 4 stalks celery, chopped
  • sour cream for garnish


  • Preheat oven to 375 degrees F. Pour a thin layer of buffalo sauce on the bottom of what ever baking dish you are using.
  • Dip each tortilla into buffalo sauce, completely coating each side. Fill each tortilla with ricotta cheese, chicken, Monterey Jack and blue cheese. Roll up the tortilla and place seam down in the pan.
  • Cover all enchiladas with remaining Monterey Jack cheese. Drizzle more buffalo sauce on top of cheese. Place in oven and bake for 20-30 minutes, until all cheese is melted and enchiladas are warmed through.
  • Top with celery and even though it's not shown, a dollop of sour cream goes nicely and helps counteract the spicy flavors.

Cathy owns a vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at

Comments have been closed for this piece.


restaurant news

Traveling the Yellow Brick Road
by Nancy Ellison

westpalmbeach.jpgOur friend, Shiny Sheet Society Editor, Shannon Donnelly, can masticate on purple prose as well as any one I know: we are naught but a chew toy impaled on the incisors of the Cosmic Hellhound of...

Summer Eats in San Francisco
San Francisco
by Amy Sherman

Scream SorbetIf you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches...

The Village Bakery & Cafe
Los Angeles
by Charles G. Thompson

ImageIn many places in the world a bakery is often the nexus of a neighborhood.  A place where the locals meet to buy baked goods and bread. Bread, the so-called ’staff of life,’ is inexpensive...

Beer Belly
Los Angeles
by Maia Harari

beerbellygrilledI'm pretty sure LA is the only place that it can be hard to find a restaurant marked by a gigantic neon sign. That's because in a city that's made up of a string of strip malls, neon signs are...