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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!

One Skillet Buffalo Ranch Chicken Enchilada Bake |

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.

One Skillet Buffalo Ranch Chicken Enchilada Bake |

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!

One Skillet Buffalo Ranch Chicken Enchilada Bake |

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.

One Skillet Buffalo Ranch Chicken Enchilada Bake |

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!

One Skillet Buffalo Ranch Chicken Enchilada Bake |

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!

One Skillet Buffalo Ranch Chicken Enchilada Bake |

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

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.

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  • 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! 


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. 
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  1. 5 stars
    This is excellent. I don’t love the smoked paprika.I wonder if there is something else I could replace it with?

    1. Hi Chris,
      Awesome! So glad to hear this recipe turned out tasty for you, thanks so much for making it! Regular paprika would be just fine to use as well! xT

  2. Hi! For some reason my mixture looks watery and I followed the measurements. It doesnt look as cooked as the above picture

    1. Hi Francesca,
      Thanks for giving the recipe a try! have you baked the skillet yet? Or is this before you baked? Let me know so I can help! xT

  3. 5 stars
    This recipe was so easy to follow and super easy to adjust to our tastes. Our grocery store didn’t have any poblanos and was out of ground chicken, but jalapenos and ground turkey worked great as substitutes. Would make again!

  4. 5 stars
    Myself and my picky husband loved this recipe! Using beer in the meat mixture really added flavour. I think this would be great with shredded chicken as well!

  5. 3 stars
    So good! Instead of chicken, I made it with chopped cauliflower and followed the recipe the same way. Was fantastic

    1. Hi Jenna,
      Awesome!! So glad to hear that this recipe was enjoyed, great idea to use cauliflower! Happy Sunday! xx

  6. 5 stars
    This recipe is delicious!! Made just as the recipe says. Had friends over for dinner and everyone loved it! I made a double batch. So glad I did! Had enough for leftovers the next day. Definitely recommend and will make again. Thank you for this fabulous recipe!

    1. Hi Brenda,
      Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx

    1. Hi Cortney,
      You can start this in a skillet and then transfer to an oven safe baking dish when you are ready to bake. Please let me know if you have any other questions, I hope you love this recipe! xT

  7. 5 stars
    Another absolutely amazing meal! This will definitely be made again and again!! Your site is pretty much my go to for 90% of my meals 😁 thank you!!

    1. Hi Millie,
      Perfect!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xT

  8. 5 stars
    I make enchiladas a lot, and this was a nice break from the usual! The flavor is intense but great. Highly recommended.

  9. What size tortillas did you use? Thanks! I’m excited to make this (like I am with all of your amazing recipes).

    1. Thanks so much Claire!! I used regular taco sized tortillas, the 3 inch! Let me know if you give the recipe a try, I hope you love it!! xx

    1. Hi Sofia,
      Yes, chopped is perfect! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx

  10. In your photo, the wrapped tortillas have an orange-ish color to them. Mine look very white sitting atop the chicken. Why might that be?

    1. Hi Deborah,
      It could just be the brand of tortillas, I used yellow corn tortillas from Whole Foods. Please let me know if you have any other questions! xT

  11. 5 stars
    Like… what?! Tieghan I have no idea how your brain works like this but we’re so glad it does haha. This recipe is sooooo dang good, like perfect for football season when you want chicken wing flavor but also enchiladas lol. 10/10 huuuuge hit in this house 🙂

    1. Hey Steph,
      Wonderful!🤩 Lol thanks for your kind message🤍 I love to hear that this recipe was a winner, thanks so much for making it! xT

  12. This is a most amazing recipe with an interesting blend of flavors that, together, make for a tasty dinner you probably couldn’t get in the best Mexican restaurant. Substituted jalapeños for the poblanos since I had a bunch from the last of my garden yield. I sliced a whole medium sized yellow onion and it seemed to overtake the chicken. Next time, less onion and will try shredded chicken breasts. The fajita seasoning recipe is top notch. Also, loved the lime juice/yogurt drizzle, so much more integrated than a big plop of sour cream. Will definitely make this again. New to site and so anxious to explore other recipes after a knockout first try!!

    1. Hey Brenda,
      Thanks so much for your kind message and making this dish! I am so glad it was enjoyed and thanks for sharing what worked well for you! Hope you’re off to a great Wednesday! xT