This Grand Adventure: Chelsa-Bea: Spicy Buffalo Chicken Enchiladas with Pick ‘n Save

January 20, 2014

Spicy Buffalo Chicken Enchiladas with Pick ‘n Save

Delicious Spicy Buffalo Chicken Enchilada Recipe Perfect For The Big Game #MyPicknSave, #shop, #cbias

I love this time of year because it means we get to spend the weekends with friends catching up over beers, football and game day treats. I’m a total sucker for sports cultures that brings people together. Whether or not I understand what’s happening on the screen is irrelevant because if there’s good food, good people and good drinks, I’m in. So, when some friends invited us over to catch the playoffs yesterday, I knew exactly what I wanted to make! I hustled over to Pick ‘n Save and grabbed the ingredients for these spicy buffalo chicken enchiladas.

Wisconsin Grocery Pick 'n Save Football-Inspired Recipes  #MyPicknSave #shop #cbias

This is one of my favorite recipes. I’ve been perfecting it over the last couple months, and was so excited to show it off for this event! As I mentioned in this post, our Pick 'n Save is just down the street, so it's easy to run there and pick up all the supplies and food for the big game!

I’m actually a chicken-wing fanatic, which goes well with my football fan tendencies, but I have yet to master a recipe as awesome as the dive-bar’s down the street. My husband is a complete veggie nut. He’s constantly looking for ways to “bulk up” meals by adding more vegetables. I’m not sure if it’s a health thing or he’s just really loves his greens. So, in a compromise to make something buffalo-wing inspired and somewhat healthy, I came up with these delicious and crowd-pleasing enchiladas.

Spicy Buffalo Chicken Enchiladas Recipe #MyPicknSave #shop #cbias

We also have quite a few friends who are vegetarian. And when we’re going to get-togethers I always try to accommodate their dietary needs and make a veggie version. What I love about this recipe is that you can easily swap out the chicken and, viola, you’ve got yourself a veggie-friendly game day meal.

I am proud to say that the enchiladas, both veggie and regular, went over extremely well with our friends yesterday. With The Big Game coming up in a few weeks and with Pick n’ Save so close and easy to shop at, I’m sure we’ll be making this recipe a lot more in the near future.

Thanks to #CollectiveBias and #MyPicknSave for helping me create this fantastic Big Game meal! 

Loaded Buffalo Chicken Enchiladas with Veggie Option Perfect for Football Fans | Pick ‘n Save Recipes #MyPicknSave #shop #cbias

Spicy Buffalo Chicken Enchiladas

Adapted from How Sweet It Is
Makes 10 Enchiladas


1 ¾ cup enchilada sauce
1, 7.75 oz. can El Pato Tomato Sauce - Mexican Hot Style
½ cup buffalo wing sauce
2 medium yellow squash, chopped (about 3 cups)
1, 15 oz. can black beans
1, 4 oz. can chopped green chilies
6 green onions, chopped
2 cups shredded mozzarella cheese
3 cups shredded chicken (optional)
10 whole-wheat tortillas
½ cup crumbled Gorgonzola cheese
½ cup fresh cilantro, coarsely chopped

To Make Buffalo Enchiladas

Preheat oven to 375°.

In a medium bowl, slowly mix enchilada sauce, El Pato and buffalo sauce. Make sure you taste as you go. This sauce is spicy. Feel free to add less of the El Pato or buffalo sauce if it’s too intense for you.

For Buffalo Veggie Version:

In a large bowl, combine squash, black beans, green chilies, 3 green onions and 1 ½ cups of mozzarella. Mix well. Add in 3/4-cup buffalo-enchilada sauce.

For Buffalo Chicken Version:

Combine the above ingredients and add chicken. Add another ¼-cup buffalo-enchilada sauce to mixture. You may need to add a bit more if the mixture seems too dry.

Pour ½ cup enchilada sauce in a bottom of the pan. Spread evenly.

Taking one tortilla at a time, fill with about ½ cup of the enchilada mixture. Don’t be afraid to be generous. Roll each tortilla, and place seam side down in the baking dish.

Once baking dish is filled with enchiladas, pour 1 cup enchilada sauce on top. Spread the remaining ½ cup of cheese evenly across tortillas.

Place the enchiladas in the oven for 30 – 35 minutes.

Remove from oven and sprinkle with Gorgonzola. Allow cheese to melt for a few minutes. Top with cilantro and remaining green onions.

Serve with a cold beer and a good game!

Note: You will have remaining sauce, which can easily be refrigerated and used when reheating leftovers!


  1. My mouth is literally watering right now. I love the buffalo chicken strata we make, but have been craving enchiladas lately. Y.U.M.

  2. Brianne, these are so good. You must make them. And, I want the recipe for your buffalo chicken strata ASAP!

  3. Yum! I love the fresh cilantro on top:) What a great game day dish! #client

  4. OH man the addition of the Gorgonzola sounds amazing, and these are absolutely beautiful! I need you to teach me your ways. #client

  5. You had me at the picture. Definitely adding these to the Super Bowl menu.

  6. What a delicious idea!! These look wonderful - pinning them right now to devour very, very soon. :) Loving that selection of cheese at Pick N Save too - totally wish I had one near me! :(

    1. Thanks, Jess! Oh yes, they've got an AWESOME cheese selection! Wouldn't expect anything less from a Wisconsin Grocery.

  7. Ummm…can I come over next time? These look amazing!

    1. Thanks, Emily! They make a great dinner winter dinner, too!

  8. As if I didn't love all things Buffalo chicken AND all enchiladas already, this just combines both in one dish. Totally reminds me of Joey Tribbiani - put your hands together!