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One Skillet Buffalo Ranch Chicken Enchilada Bake. Quick-cooking ground chicken, seasoned with fajita seasoning and tossed in a mix of spicy buffalo sauce and smoky salsa verde. Top this saucy enchilada skillet with ranch-seasoned cheese tortillas, then bake it up in the oven. The most delicious smells, a bubbly buffalo verde sauce, and melty cheese are all tucked into this skillet meal. It’s a delicious twist on the combination of baked enchiladas and saucy buffalo chicken. Serve with dollops of ranch and avocado on top. So yummy!
I’ve said this before, but it’s the recipes that I come up with at a moment’s notice and with a little bit of a time crunch, that I end up loving most.
I’ve been wanting to make enchiladas for the last 2 weeks. I even tried two new recipes but ended up scratching them both because I did not love them. This idea came to me at the end of the day this week. I knew I really didn’t have time to fully complete the recipe from start to finish, but I tried anyway.
And while I didn’t finish the recipe to my exact liking on day one, I knew I LOVED the idea. Yes, these enchiladas are different, but it’s the buffalo sauce that really makes them special.
The details
Just like any chicken enchilada, this recipe starts with chicken, onions, and peppers. I love to use ground chicken since it’s so quick cooking.
Everything is pan-cooked in a skillet with a mix of seasonings, buffalo sauce, and salsa verde. I use a bit of fajita seasoning (you can also use taco seasoning or just chili powder), and then black pepper.
Once the chicken, onions, and peppers are cooked, add the beer. I use beer for an additional flavor boost, but you can easily replace the beer with water if you prefer.
And the key, the sauce! This is extra saucy with both buffalo sauce and salsa verde. I took inspiration from my white chicken chili, we just love this flavor combination!
For the buffalo sauce, I did a homemade sauce, but you can use one from the store as well. I always recommend Franks!
Now, the cheesy tortillas! Traditionally you would roll the tortillas up with the chicken, then place each in enchilada sauce. But I didn’t want to bother with the mess of rolling up the sauce. Instead, I rolled each tortilla up with the creamy mix that would make up a classic buffalo chicken dip: cream cheese, ranch, and then some shredded cheddar cheese.
The tortillas go right over the sauce. Then I finish this bake with a handful more of cheese and throw the whole pan in the oven.
Bake until the sauce is bubbling up around the skillet and the cheese is melted.
What ends up happening is that the tortillas get a nice crispy crunch around the edge of the skillet, but the cheese inside each melts into the creamiest ranch dip. Which of course is so delicious with any buffalo chicken recipe.
For toppings, I do dollops of salted lime yogurt, avocado, cilantro, and jalapeños. Green onions would be great too!
Simple to throw together with a nice mix of texture and flavor. You get saucy, crispy, and spicy.
The perfect game-day style enchiladas, but really great for a fun dinner with friends or family too!
Looking for other Mexican-inspired recipes? Here are a few…
Spicy Buffalo White Chicken Chili
Mini Ranch Pretzels with Buffalo Cheese Sauce
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
One Skillet Street Corn Chicken Enchilada Bake
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Lastly, if you make this One Skillet Buffalo Ranch Chicken Enchilada Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Buffalo Ranch Chicken Enchiladas
Servings: 6
Calories Per Serving: 671 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken
- 1 tablespoon fajita seasoning
- 1 yellow onion, sliced
- 2 poblano peppers, chopped
- kosher salt
- black pepper
- 1 cup beer (or use water)
- 1 cup buffalo sauce
- 1/2 cup salsa verde
- 1/2 cup chopped cilantro
- 4 ounces cream cheese, room temp
- 1/4 cup plain greek yogurt
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon smoked paprika
- 1 1/2 cups shredded Mexican cheese blend
- 6 tortillas, warmed
- avocado, limes, and cilantro, for serving
Instructions
- 1. Preheat the oven to 400°.2. In a large oven-safe skillet, combine the olive oil, chicken, onion, and peppers. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the fajita seasoning, then pour in the beer, the buffalo sauce, and the salsa. Simmer 5-8 minutes. Remove from the heat and stir in the cilantro. 3. In a bowl, combine the cream cheese, yogurt, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Stir in half of the shredded cheese.4. Spoon the cream cheese mix down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the skillet overtop of the chicken. Top with the remaining shredded cheese. Bake for 15-20 minutes, until the cheese has melted.5. Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, and jalapeños. Add extra buffalo sauce. Enjoy!
Notes
Buffalo Sauce: Mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and a 1/2 teaspoon each onion powder, garlic powder, salt, and pepper in a glass jar or measuring cup. Mix together.
Homemade Fajita Seasoning: mix 2 tablespoons chili powder, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1-2 teaspoons cayenne pepper, 1 teaspoon kosher salt and black pepper. Makes 1/2 cup.
Tieghan, these are ASTOUNDING! Definitely a top 3 recipe for me. I’ve really enjoyed cooking with beer and wine lately, so this had me interested! Traded in impossible meat for the chicken and loved it. Also kept to mild buffalo sauce. Thank you for bringing us such great recipes!
Hey Megan,
Fantastic!! I am so glad to hear that this recipe turned out well for you and thanks for trying it with impossible meat! Hope you’re off to a great Sunday! 👻
Omg! This is amaze-balls! And so so so easy to make. My family destroyed it in under 10 minutes. Thank you so much. We will be making it again for sure. A new favorite!!
Hey Annmarie,
Happy Sunday!!🎃 LOL I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
Pumpkin beer with Buffalo ranch, fajita seasoning, salsa verde, and chicken was not a good mix. If beer was really necessary in this recipe I’d recommend using something like a Mexican lager.
On the contrary, the combo was delicious and flavorful, but if you really did make this and it came out bad, that was your doing. Do you taste your food during the preparation to be sure you’re doing it right?
You figured out after the fact that you would have preferred Mexican lager? Sounds like poor technique.
Lol almost as condescending as T herself! Pumpkin beer and Buffalo sauce together is nasty, and if you think otherwise, I feel sorry for anyone who had to eat this with you lol and T please stop regurgitating already-done recipes, adding pumpkin, and calling it something new. It’s not good. But you wouldn’t know since I don’t think you eat anything you make 🙁
Wow, super original there. Nobody is being condescending. Just pointing out idiots and their stupidity. However, you’re being super childish and very unimaginative. “SarahSucks”? That’s very mature. Why don’t you use your own name? Are you old enough to be using the internet without parental guidance?
FYI – The flavor combinations in this recipe were excellent, and everyone who ate it with me loved it, but I doubt a mentally challenged hillbilly like yourself would have any gauge on taste. I feel sorry for anyone who has to claim you as a relative, though. If only your mother was eligible for a REALLY later term abortion.
I’m pretty sure you aren’t trying any of the recipes here either. Just being a trolling, whining wh@re. You’re obviously jealous of this blogger’s success, but you’ll never amount to anything, so that’s probably a permanent problem for you. Do everyone a favor, and go choke on a d!ck then die in a fire.
Sounds like Sarah triggered your insecurity, Alix. 😂
I guess you would think it sucks that she says what we’re all thinking.
Pumpkin beer pretty much rocks with anything, as does everything Tieghan does. Tell ya what, when you are world famous with three bestselling books and a massive empire built around your talent you can have a say. Until then, pipe down.
Your uninformed opinions about food are worthless, so if you are so disappointed in the content, please go elsewhere. Maybe Mac and Cheese from a box is more your speed.
Tieghan, thank you for never failing to kick it up a notch by keeping it interesting and daring. Keep doing what you’re doing, and keep enjoying your success. This recipe was top notch, and the pumpkin/buffalo combo was warm, cozy, delicious and perfect for a nice Fall dinner. ❤️
Hi Alix,
Thanks for giving this dish a try, so sorry to hear it was not enjoyed! I do have water listed next to the beer as an option, but again, so sorry to hear you didn’t enjoy the flavors! xx
I hate cooking , but love enchiladas. This looks amazing. Am going to make for sure !
Lol thanks Kathleen! I hope you love the recipe, let me know if you give it a try! xT
Why on earth is there pumpkin beer in this
Did you try the recipe first to find out? I feel like Tieghan never steers us wrong hahaha!
Because it’s delicious and in season, and the content creator has right to use whatever ingredients she wants to. Why on earth is there an annoying troll spewing unnecessary gibberish in here?
Hi Erika,
I enjoyed the flavors it gave….but as the ingredients state, you can also use water or any other beer that you enjoy:) Please let me know if you have any other questions! xx
That’s a weird way to comment on someone’s hard work and effort.
Hi there! Looks delicious! This cheese shown doesn’t look very similar to our local grocers Mexican blend. What type/brand do you use? That cheese pull is amazing
If you click on the Mexican cheese in the ingredients list. You’ll see the one she referred to.
Hey there,
Thanks so much!! I think it’s important to always grate your own cheese:) The pre-shredded cheese in bags has an ingredient to prevent it from sticking to the bag, causing the cheese to melt differently than freshly grated. Let me know if you have any other questions! xT
Hi! Thanks for answering ! Still curious what flavor of Mexican cheese blend you used here? Will definitely try grating my own! Thanks
I did a blend of cheddar, pepper jack, and mozzarella!
Gluten free alternatives for the beer?
In the ingredients list it says water
Hi Rachel,
You could use a gluten free beer, sparkling cider, or chicken broth:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
There is so much liquid in this recipe…where does it go? Why wouldn’t the sauce be soupy?
Thanks.
Hey Tery,
Thanks for your comment! Have you tried this recipe? Have you ever made enchiladas? You really need some liquid in this dish to ensure nothing dries out. Let me know if you give the recipe a try! I hope you love it, it should turn out well for you! Please let me know if I can help in any other way! xTieghan
Tiegan, why are you so rude? People are just asking questions, no need to bite their head off, or being so incredibly condescending.
I really don’t think she meant it to be rude. That would be way out of character for her. She’s right. If someone has never made enchiladas they wouldn’t know that there’s a reason for all the liquid. 🤷🏻♀️
How is she being rude? She’s asking if the person’s tried it yet! And Gabe an explanation of why the beer was added! Not rude at all!
She’s just trying to answer questions and always does. Try to use kindness first.
Mia, why are you so hypersensitive, overreactive and illogical? She wasn’t rude at all. She said “Hi”, “thank you” and gave helpful advice, and offered to help further if needed. It seems you have a personal insecurity problem that might require some medical attention. You apparently perceive condescension and rudeness where there is none. Maybe a paranoid disorder of some sort?
Teighan is anything but rude, she actually has the patience of a saint with the number of abusive and disruptive people that her fame and success has apparently triggered. There’s an obvious organized effort on the part of several people, or more likely a few people with multiple dummy accounts to come daily to this website and launch rude personal attacks and post irrelevant nonsense on a daily basis. One of the downsides of incredible talent and success, I suppose. Every insecure failure crawls out from under the woodpile to attack because they have so much self-loathing they have to try to infect someone else with it, instead making the effort to better themselves.
She is under no obligation to provide a platform or a playground for these nutjobs, or entertain them in any way. Despite that, she often tries her best to be nice to them, and say kind words back to them, which is kind of like trying to hug a rabid wolverine.
She can, and should just delete such comments, because those of us who really are here for the content, do want to have a pleasant and constructive dialog about the recipes that we are genuinely interested in, find this type of childish trolling completely useless and stupid. Because it is.
The question about liquid in the recipe wasn’t too outrageous, and might have even been legit – and she answered back nicely and tried to help, and was completely on point in wondering if it was this person’s first time to make enchiladas. Because yeah, they do require a lot of liquid, and anyone who has made them before knows that. It’s perfectly reasonable to wonder if it is this person’s first time to try such a recipe.
I followed this recipe to a T and ended up adding MORE enchilada sauce at the end, because the tortillas soaked up a lot. It was excellent, BTW.
Lol, which one of teggan’s family members are you, Vivian? But hey, nice essay.
Lolol, which one of Mia’s sock puppet accounts are you? Afraid to share your real name?
Thanks, I agree, my post was both well-written AND long overdue.
BTW, I’m Asian and I live in Singapore, so your theory would be laughable. I’m not related to Tieghan, I’ve never met her, but I am a fan of HBH, and the content she shares, and I’m one of many, many posters here who have no use for the idiotic trolling of people with no life and nothing better to do than disrupt a recipe blog.
Go crawl back into your troll hole.
I’m “LOLing” at the fact that Lolol mocked someone else’s “essay”, yet misspelled both Tieghan and Vivien – with their names right there on the screen.
An illiterate douche probably shouldn’t critique anyone else’s writing.
BTW, I made these enchiladas for a dinner party last night. They were excellent!
P.S. Also not related to Tieghan, and also tired of these idiots.
Tieghan, why are you always so nasty and condescending to anyone that questions or doesn’t absolutely love a recipe?
Tery, it might help to know that she’s cooking at high altitudes. She doesn’t ever mention that her recipes are developed for high altitudes and doesn’t seem to believe there is a difference in high altitude and low altitude cooking. At low altitudes we need to use less liquid than she does.
Is that you Mia? Just stop. Seriously. She’s not remotely rude and condescending, ever. She is kind and helpful to all of these people who are obviously just here to insult and stir up sh!t. She tells everyone she talks to that she hopes they have a great day, week, etc, even if they have been a complete rude jerk. She answers the stupidest and most disingenuous questions with total grace.
Is it really up to her to educate the entire world about how altitudes affect cooking? HBH readers are from all parts of the world and all altitudes. Most are smart enough to figure these things out themselves, and if they eff up, they own it and don’t blame someone else for their crappy recipe outcome. They just learn form their mistakes and try to do better.
I really do hope she starts pre-approving comments and deleting the garbage so all of these cretins are forced to go elsewhere.
Checking in from New Orleans – 8 feet below sea level. Made the recipe as is, no issues with the liquid. Really good flavors, loved the beer and buffalo sauce combo, the wife and kids think I’m a great cook now. Had to credit Tieghan though. 😀
Altitude mainly makes a difference in baking – far less so with dishes like this. MiaSerena seems clueless about food. The problem isn’t her altitude – it’s her ATTITUDE.
Nope. It is a fact that liquids dissipate differently at high altitudes due to the atmosphere. For you, water boils at 212 degrees. The boiling point for her is EIGHTEEN DEGREES lower.
I’m also aware that altitude makes a bigger difference in baking but guess what, Tieghan also refuses to accept and doesn’t believe that any of her baking recipes need to be adapted for high altitude vs low altitude areas.
Serena, you are wrong and just talking out your a$$. Stop blaming pseudoscience and other people for the fact that you can’t cook. No one food blogger is responsible for taking into account the altitude and incompetency of the entire planet. If any recipe she produces needs to be adapted for anyone it is up to that individual to figure out their own circumstances and do the work themselves. Are you really that thick?
What part of “I am at 8 feet below sea level and the exact same recipe came out perfect for me” you not understand? Seriously, her over yourself.
Um, the boiling point of water being 18 degrees different for Tieghan vs where you and I live is not pseudoscience. It is a fact. Take off your tin hat because you sound like a flat earther nutjob.
I live at 10 feet above sea level and her recipes are the only ones I’ve ever had problems with. You can see this sentiment on almost every cookie recipe where tons of people have issues with their cookie textures being completely different than hers and when they ask if the altitude had anything to do with it she tells EVERYONE “no you must have not followed the instructions correctly”.
It’s the fact that not only does she not disclose that her recipes are written for high altitudes but that when people ask her about that so they can adjust them if needed she always denies that they are written for high altitudes and flat out says they do not need to be adapted for low altitudes.
Serena appears to have been recently released from a mental institution. (Or perhaps escaped.)
Lock her back up. Please.
You seem angry and sad, Serena. Do you need a blankie?
Serena, you are about as pleasant as a wart on the ass of a dead maggot.
And you clearly can’t cook. Your fault. Only your fault. Nobody’s fault, but yours.
Serena, you clearly have a mental disorder. You have an almost unnatural obsession with altitudes, and your perceived relevance of them, but you make no sense. You just keep going off about the same dumb points. Nothing that you have said in your many stupid posts has explained why all your recipes fail.
News flash: 8 billion people live at varying altitudes worldwide. We learn how to cook and do not blame one random blogger if we flub a recipe. We just try to do better.
You should do the same.
“Her recipes are the only ones I’ve ever had problems with…”
So you admit the problems are yours. And you blame her alone. Seems like a personal problem.
Of yours.
Eat shit, Serena.
How spicy is this for kids?!
Hi Karla,
I would just be sure you are using a mild buffalo sauce, but nothing else in the dish is very spicy. Let me know if you give this recipe a try, I hope you love it! xT
Do you have a salsa verde recipe or favorite brand? Also did you use corn or flour tortillas? Thanks for the inspiration!! Such a fan!
Hi Trac,
I like to use flour tortillas for this recipe! My salsa verde recipe is in the HBH cookbook, but I also love Frontera salsa. Please let me know if you have any other questions! xT
I thought you never made your own salsa verde?? 😮
Hi Erin,
It’s one of those things where I think using store bought it just fine, but I do have a recipe for a homemade version if someone wants to use that:) Hope that makes sense! xx
Best protein sub for a vegetarian? 🙂
Crumbled firm tofu would work really well. Just cook it up like she does with the ground chicken. A plant-based meat substitute (Impossible Meat or Beyond Meat) would also work great, but another option I like is to mix and match things like mushrooms and black beans, just what’s in the pantry and fridge, that sort of thing. And by using the same spices and following the rest of the recipe as written, I don’t miss the meat at all.
Thanks for sharing Marsh!
I’m guessing cauliflower florets would be great in this recipe.
Totally!!
Worthington Fri Chick
Hey Allyson,
Beans would be great to use! Let me know if you have any other questions, I hope you love this recipe! xT
Would a ten inch iron skillet work for this recipe?
Hey Linda,
You bet! I hope this recipe turns out well for you, please let me know if you give it a try! xT
Made this tonight, my husband really liked them, said they were the best enchiladas I’ve made. Not sure how I feel about that, since I’ve made quite a few pans of enchiladas😆. Didn’t have ground chicken, so I diced a chicken breast really fine. That strip of cream cheese, cheese… made the difference.
Used Herdez salsa verde – great price- and it was delish!!
Hey Sal,
Amazing!! Thanks so much for making this dish:) I love to hear that it was enjoyed! xxT
How would I make this and freeze it for serving a few days later?
Hi Carolyn,
I would make through step 4 just up until baking and then cover and freeze. You can thaw or bake from frozen. I hope this recipe turns out well for you, please let me know if you give it a try! xTieghan
Are you using corn tortillas or flour? Thanks, I want to make this as it looks delicious.
Hey Barb,
For this recipe, I like to use flour tortillas. Please let me know if you have any other questions! xT
Sounds delish. Few uick questions .. didn’t see Ranch in the recipe ingredients or directions. Did you sub Greek yogurt for the ranch? Also, are you using flour or corn tortillas?
I believe you are making the ranch in step 3. 😁
Thanks Anna!!
Hi! She makes her own Ranch – and that is #3 in the directions. 🙂
Hi Jennifer,
For this recipe, I used flour tortillas. The ranch is being made from the greek yogurt and all of the herbs:) Please let me know if you have any other questions, I hope you love this recipe! xT