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5 from 3 votes

Crock pot Buffalo Chicken Enchilada Casserole

If you love all things buffalo, this Crock Pot Buffalo Chicken Enchilada Casserole will be a hit. These enchiladas are loaded with cheese and buffalo sauce.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Crock pot Buffalo Chicken Enchilada Casserole
Servings: 6
Calories: 449kcal
Author: Eating on a Dime


  • 3 chicken breasts
  • 1 can red enchilada sauce 15 oz
  • 1 cup buffalo sauce
  • ¼ cup ranch dressing
  • 1 10-ounce can diced tomatoes with green chilis, drained
  • 10 corn tortillas quartered
  • 2 cups Monterey Jack Cheese
  • green onions sliced optional


  • Place chicken, enchilada sauce, buffalo sauce, ranch dressing, and diced tomatoes with green chilies in the crock pot.
  • Cook on low for 8 hours or high for 4 hours.
  • Shred the chicken.
  • Stir in the corn tortillas. Top with the Monterey jack cheese.
  • Cover and cook until cheese is melted.
  • Top with green onions and serve.


Calories: 449kcal | Carbohydrates: 28g | Protein: 37g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 2307mg | Potassium: 624mg | Fiber: 4g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 7.5mg | Calcium: 339mg | Iron: 2.2mg