If buffalo wings were a band, they would be The Beatles.
Let me explain.
Have you ever met someone who either doesn’t like or doesn’t appreciate The Beatles? Me either. Well, when it comes to buffalo wings—the same rings true.
It doesn’t matter what generation you came from, where you grew up, or even your general culinary (or musical) preferences. If you’re a human being—you respect buffalo wings in the same way that you do The Beatles.
Not to say that I haven’t seen my cat bobbing her head to “Here Comes the Sun” …
Maybe this is just a personal opinion, but I believe that buffalo wings have turned into such a completely universal meal that even if you’re—wait for it—a vegetarian, you’re still enticed.
Well, not to the chicken part, obviously.
I can’t even begin to count the number of times I’ve noticed a meat-free variation of this appetizer appear on a modern menu. It’s as if the vegetarian community was so drawn to the bewitching perfume of that zippy, buttery, orange-hued condiment that they finally they gave in and said:
Screw it. Bring on the cauliflower.
Hey, I don’t blame you. I, too, swoon over the veg version of this dish—particularly when made with expertly fried cauliflower bites whose crispy, poofy breading soaks in the peppery sauce like a boss.
Though at the end of the day, it’s classic buffalo chicken that tempts me beyond all rationality.
And when I’m face-to-plate with its most traditional form (wings served with blue cheese dressing and cold celery sticks), I am completely powerless and immediately melt into a puddle of happiness.
Picture this:
You’re chomping into a juicy, spicy, breaded morsel that’s been unapologetically plunked into a rich, tangy pool of blue cheese dressing. Your taste buds are overwhelmed with hints of pungent garlic, fruity vinegar, and hot chilies.
Just as the sweat beads begin to form on your forehead, you notice a stray smear of savory sauce escaping from your pinky to your elbow. With one quick lick, it’s gone. The intense prick of cayenne hits your tongue, and you plunge a crisp, grassy celery stalk into the creamy, cooling dressing.
You wash it down with a bright, crisp gulp of ice-cold beer.
Whoa. Did that just meticulously describe anyone else’s weekend? No? Just me?
Now, do you understand why I decided to turn one of my very favorite foods into a casserole that can be wailed on with a fork? If there’s one thing I dig about cooking—it’s the way that with just a few tweaks, you can transform a time-honored dish into an original creation.
For these enchiladas, I took everything I love about devouring a basket of buffalo wings, unraveled the experience, and put it back together inside of a flour tortilla. Instead of traditional blue cheese dressing, I fashioned a fun, funky queso that gets baked right into the entire dish.
By doing that, the strong flavor I love gets stretched throughout every bite.
While you could simply top the enchiladas with peeled celery and carrot ribbons, I opt to go the extra step of making an oniony slaw-like salad with tart lime juice to brighten up the flavors and cool the spice.
Pair it with a floral, citrusy brew and a side of Sgt. Pepper's Lonely Hearts Club Band and you’ll be on your way to buffalo-Beatles-bliss in no time.
📖 Recipe
Buffalo Chicken Enchiladas with Blue Cheese Queso + Shaved Celery-Fennel Salad
One bite of these fiery, buttery chicken-stuffed tortillas covered in blue cheese queso and you’ll be like—buffalo wings, who? These epic enchiladas are packed with spicy shredded chicken, coated in a sharp, salty cheese sauce and finished with a crunchy, refreshing celery-fennel salad. Read on for the full recipe.
Ingredients
- 1 medium fennel bulb (with fronds reserved), cored
- 4 celery stalks, with leaves reserved
- 1 teaspoon white sugar
- 2 tablespoons fresh lime juice
- ½ teaspoon Dijon mustard
- ¾ teaspoon coarse salt, divided
- ⅛ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 2 tablespoons minced shallots
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk, warmed
- 2 ounces diced green chiles
- 2 ounces crumbled good-quality blue cheese like Gorgonzola, divided
- 1 cup buffalo sauce (store-bought or homemade), divided
- ½ cup cream cheese, softened
- ½ cup shredded Monterey Jack cheese
- ½ teaspoon ground cumin
- 4 cups shredded chicken breast (either homemade or from a rotisserie chicken)
- 4 tablespoons thinly sliced green onions, light green and white parts only, divided
- 12 flour tortillas (about 7 or 8-inch size)
- Sour cream (optional for serving)
Instructions
- Shave the fennel and celery into about ⅛-inch thick diagonal slices using a mandolin or very sharp knife. In a large bowl, whisk together the sugar, lime juice, Dijon, ½ teaspoon salt, and the pepper. Slowly stream in the oil until the dressing has thickened and emulsified. Add in the fennel, celery, and shallots and toss to combine. Refrigerate for 1 hour. Chop and toss in the fennel fronds and celery leaves right before serving.
- In a medium saucepan over medium-low heat, add the butter and swirl to coat the pan. When the butter begins to foam and sizzle, add in the flour and whisk until the mixture turns a pale yellow color and becomes frothy, about 1 minute.
- Slowly pour in the milk, whisking constantly and turn the heat to medium. Continue to cook, whisking vigorously, until the sauce thickens and comes to a simmer, about 2 minutes. Remove the pan from heat, and stir in ¼ teaspoon salt, the chilies, and 1 ounce of the blue cheese. Whisk until completely melted, and then set the sauce aside.
- Preheat the oven to 400° F and grease a 9x13-inch baking dish (or any 3-quart casserole dish) with non-stick cooking spray.
- In a large bowl, mix together ¾ cup of the buffalo sauce, the cream cheese, Monterey Jack cheese, cumin, shredded chicken, and 2 tablespoons of the green onions. Toss until the chicken is thoroughly coated in the sauce. Season to taste with additional salt.
- Lay out the tortillas on a clean work surface a spoon a portion of the buffalo chicken mixture down the middle of each one. Roll each tortilla and arrange them side-by-side, seam-side down, in the prepared pan.
- Spread the blue cheese queso over the enchiladas, drizzle with the remaining buffalo sauce, and bake until bubbly, about 15-20 minutes.
- Divide the enchiladas among plates and garnish with the remaining blue cheese, green onions, and celery-fennel salad.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 811Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 123mgSodium: 2156mgCarbohydrates: 67gFiber: 5gSugar: 7gProtein: 41g
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Cooking By the Numbers – BEGINNER FRIENDLY STEPS WITH PHOTOS…
Step 1 – Make the Celery-Fennel Salad
Shave the fennel and celery into about ⅛-inch thick diagonal slices using a mandolin or very sharp knife.
In a large bowl, whisk together the sugar, lime juice, Dijon, ½ teaspoon salt, and the pepper.
Slowly stream in the oil until the dressing has thickened and emulsified. Add in the fennel, celery, and shallots and toss to combine. Refrigerate for 1 hour.
Step 2 – Make the Blue Cheese Queso
In a medium saucepan over medium-low heat, add the butter and swirl to coat the pan. When the butter begins to foam and sizzle, add in the flour and whisk until the mixture turns a pale yellow color and becomes frothy, about 1 minute.
Slowly pour in the milk, whisking constantly and turn the heat to medium.
Continue to cook, whisking vigorously, until the sauce thickens and comes to a simmer, about 2 minutes. Remove the pan from heat, and stir in ¼ teaspoon salt, the chilies, and 1 ounce of the blue cheese.
Whisk until completely melted, and then set the sauce aside.
Step 3 – Make the Buffalo Chicken Mixture
Preheat the oven to 400° F and grease a 9x13-inch baking dish (or any 3-quart casserole dish) with non-stick cooking spray. Then chop the green onions.
To make the shredded chicken from scratch, in a large pot over medium-high heat, add 4 boneless skinless chicken breasts. Pour 4 cups of chicken stock or water (or a combination of both) over the chicken and season with salt and pepper. Bring to a boil, then cover and reduce the heat to medium. Simmer until the chicken is cooked through, about 10 minutes, and then shred with two forks once cooled.
In a large bowl, mix together ¾ cup of the buffalo sauce, the cream cheese, Monterey Jack cheese, cumin, shredded chicken, and 2 tablespoons of the green onions.
Toss until the chicken is thoroughly coated in the sauce. Season to taste with additional salt.
Step 4 – Roll the Enchiladas
Lay out the tortillas on a clean work surface a spoon a portion of the buffalo chicken mixture down the middle of each one.
Roll each tortilla and arrange them side-by-side, seam-side down, in the prepared pan.
Step 5 – Top with the Blue Cheese Queso and Buffalo Sauce and Bake
Spread the blue cheese queso over the enchiladas.
Drizzle with the remaining buffalo sauce, and bake until bubbly, about 15-20 minutes.
Step 6 – Garnish the Enchiladas with the Celery-Fennel Salad and Serve
Chop and toss in the fennel fronds and celery leaves into the celery-fennel salad.
Divide the enchiladas among plates and garnish with the remaining blue cheese, green onions, and celery-fennel salad.
Hit me Buffalo One More Time.
I’m a sucker for the simplicity of sour cream with these enchiladas, but free to load up on the garnishes. Fluffy sprigs of cilantro, pickled jalapenos, and a fresh salsa all pair like a charm.
If enchiladas aren’t your thing, turn these into tacos or quesadillas with just a few different twists on your tortillas.
For more mouthwatering Mexican-inspired meals, these recipes will do you right:
Other Recipes You Must Try!
Citrusy Carne Asada Mexican Street Tacos
Quick and Easy Chicken Taquitos
Authentic Cheese Antojitos
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