Keto Buffalo Chicken Enchiladas
Published September 27, 2020 • Updated June 6, 2026
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I wrap creamy buffalo chicken in deli meat slices instead of tortillas for these keto buffalo chicken enchiladas. The cream cheese and blue cheese melt into the buffalo sauce and the whole thing bakes in about 30 minutes.
I came up with these buffalo chicken enchiladas because I wanted that spicy, creamy, cheesy casserole flavor without any tortillas dragging up the carb count. The trick is using deli chicken slices as the wrap. They hold the filling, crisp up in the oven, and add protein instead of carbs. It’s the easiest enchilada method I’ve ever used.
The filling is where this gets good. You simmer shredded chicken in buffalo sauce until it thickens, then stir in cream cheese and sour cream off the heat. That cream cheese melts into the buffalo sauce and turns everything ridiculously creamy. I’ve had readers tell me this part alone is worth making the recipe for. Lakshmi made these for the first time and said she was nervous she’d mess it up, but the filling came together easier than she expected.
I pour a thin layer of the buffalo enchilada sauce on the bottom of the casserole dish before arranging the rolls. This keeps the bottom from drying out and gives you that saucy bite all the way through. Then the rest of the sauce goes on top with shredded Mexican cheese and crumbled blue cheese. The blue cheese is not optional in my kitchen. It’s what separates this from every other buffalo recipe out there.
What I love about using deli chicken as the wrap is that it doesn’t get soggy like tortillas can in a casserole. The edges actually crisp up slightly where they touch the sauce, and the filling stays creamy inside. I’ve made enchiladas with low carb tortillas, cheese wraps, and cabbage leaves, but the deli chicken method is the one I keep coming back to. If you like this style of keto casserole, my homemade keto enchiladas use a more traditional beef filling, and the white chicken enchiladas go in a completely different direction with a creamy white sauce.
These bake at 400 degrees for 12 minutes. I pull them when the cheese is bubbling and just starting to brown on the edges. The green onions go on after they come out of the oven. The whole thing takes about 30 minutes from start to table, which is why this has become one of my go-to weeknight dinners. If you want something even more hands-off, the enchilada lasagna casserole skips the rolling entirely. And my chicken casserole is another keto chicken dinner I keep in regular rotation.
Roll the filling in my keto tortillas.
How to Make Buffalo Enchiladas
The key to rolling these is keeping the deli chicken slices cold until you’re ready to fill them. Warm slices tear. I lay one slice flat, add a generous spoonful of the filling down the center, and roll it snugly. Place each roll seam-side down so it stays closed while baking.
I watch the oven closely after the 10-minute mark. You want the cheese bubbling and just starting to spot brown on the edges. Mine are usually perfect at 12 minutes, but every oven runs a little different. If the cheese looks melted but hasn’t browned at all, give it another minute or two.
When these come out of the oven, let them sit for 3-4 minutes before serving. The filling is molten cream cheese and buffalo sauce, and it needs a moment to set up. If you cut in too early, it runs everywhere. I learned that the hard way. For another low carb dinner with a similar quick assembly, try my BBQ chicken tostada or salsa chicken.
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Ingredients
3 tablespoon butter, divided -
2 cups cooked shredded chicken
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1 cup buffalo sauce, divided
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1/2 teaspoon lemon juice
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1/4 cup sour cream
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4 ounces cream cheese, softened
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8 slices deli chicken meat
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3 tablespoons water
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1 cup shredded Mexican blend cheese
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1/4 cup crumbled blue cheese
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2 green onions, sliced
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 400 degrees.
Sauce the chicken
In a large skillet, add 1 tablespoon of butter and melt over medium high heat. Add chicken and 1/2 cup buffalo sauce. Simmer until sauce has thickened.
Make it creamy
Remove skillet from heat, stir in lemon juice, sour cream and cream cheese. Combine until smooth.
Make buffalo enchilada sauce
In a separate bowl, melt remaining 2 tablespoons of butter using a microwave or a small saucepan. Add remaining buffalo sauce and water. Stir to combine.
Pour sauce on the bottom
Pour 1/3 of buffalo sauce mixture to the bottom of a 3-quart casserole dish.
Assemble enchiladas
Take one slice of chicken and scoop a large spoonful of buffalo chicken mixture to the center of the chicken slice. Roll and place seam side down along the edge of the casserole dish. Continue with remaining chicken slices.
Final sauce pour
Pour remaining buffalo sauce mixture on top of enchiladas.
Cheese on top
Top with shredded cheese and blue cheese.
Bake
Bake at 400 degrees for 12 minutes. Top with sliced green onions.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use rotisserie chicken instead of cooked shredded chicken?
I use rotisserie chicken for these all the time. It saves about 20 minutes of cooking and shredding, and I actually think the flavor is better because rotisserie chicken has more seasoning baked in. I pull the meat from a whole bird and usually have enough for two batches.
How do I make homemade buffalo sauce if I can't find it in stores?
I've been making my own buffalo sauce for years using Frank's Red Hot as the base. Melt 1/3 cup butter, stir in 1/2 cup Frank's Red Hot, and add a splash of white vinegar. That's it. A reader named Julai wrote me from Spain because she couldn't find bottled buffalo sauce, and this homemade version worked perfectly for her.
Can I make these ahead and freeze them?
I freeze these all the time. I assemble the whole casserole but don't bake it, then cover tightly with foil and freeze for up to a month. When I'm ready, I bake straight from frozen at 400 degrees for 45-60 minutes until the cheese is bubbling. The keto filling holds up well to freezing because the cream cheese base stays creamy when reheated.
What are the best keto tortilla alternatives for these enchiladas?
I landed on deli chicken slices because they're the lowest carb option and they add protein instead of empty carbs. But I've also tested this with Folio cheese wraps (they crisp up nicely) and steamed cabbage leaves (softer, more like a traditional enchilada texture). All three work. If you want a low carb option that feels more like a real tortilla, try the cheese wraps. For more dinners that skip the tortilla entirely, my taco casserole uses a similar layered approach.
How do I adjust the spice level if I don't like it too hot?
I make these medium-hot with regular buffalo sauce, but my reader Susan taught me a trick I now use when cooking for guests. She mixes half Frank's Hot Buffalo Sauce with half regular Frank's Red Hot. You get the tangy buffalo flavor without the burn. I tried her method and it works perfectly. For extra spice, I add a few dashes of cayenne to the sauce before baking.
How should I store and reheat leftovers?
I store leftovers in an airtight container in the fridge and they're good for 3 days. I reheat mine in the oven at 350 degrees for about 10 minutes rather than the microwave. The microwave makes the deli chicken a little rubbery, but the oven keeps everything crispy on top and creamy inside.
Can I make this recipe dairy-free?
I've tested this with cashew cream cheese in place of regular cream cheese and it works, but the sauce is a little thinner. You'll want to let it simmer an extra minute or two to thicken up. For the sour cream, coconut cream is my go-to swap. I'd skip the blue cheese entirely and just go heavier on whatever dairy-free shredded cheese you like.
If you look at my recipes, it’s obvious we love 
I wasn't convinced deli chicken would survive 30 minutes at 400 degrees, but it holds up. The edges of mine got overdone before the center was right, so I'd rotate the casserole halfway through if your oven runs hot in back.
Brought these to a birthday dinner last weekend and one very loud blue cheese hater kept going back for more, then spent the whole drive home convincing herself it was just extra cream cheese. I'm calling that a win.
Soften the cream cheese a full hour before. It pulls the filling smooth. Pre-keto I had a standing Friday night enchilada thing, not something I thought I'd find again. First bite and that combination came back, buffalo heat with creamy cheese underneath. The lemon juice. Small thing, but I get it now.
This might be the best keto dinner I've made in a while. Thirty minutes and the whole pan disappeared.
Same. The blue cheese on top is what does it, cuts the buffalo heat in a way the sour cream alone doesn't.
Cream cheese keeps it meal-prep solid. Reheating's rough though.
350 in the oven, 10 minutes. Microwave turns the deli chicken weird.
Going to try 350 next batch. Had no idea 10 minutes was enough!
48g of protein in an enchilada stopped me mid-scroll. Six weeks into keto and I figured these were gone forever. The deli meat wrap actually works.
That protein count still surprises me every time I check it. Deli chicken as a wrapper started as a weird experiment and now I make this more than I ever made the tortilla version.
Made these last Friday and my husband walked by while they were baking and got genuinely annoyed that he'd already had dinner. The smell is no joke. Mine came out a little watery but I think I went too heavy on the buffalo sauce, so probably my fault.
A husband annoyed he'd already eaten is the best kind of review. You're right on the sauce (the recipe already has 3 tablespoons of water in it, so extra buffalo gets watery fast). Skip it next time if you're going heavy.
Let the filling cool 5 minutes before you roll. Hot filling steams the deli slices and they slide apart. Batch two taught me that the hard way.
Sarah, same problem on batch one. I stretch it to 10 minutes now if the sauce is still bubbling. Those deli slices need a cool surface or they slip.
Not a blue cheese person, so I swapped it out for extra cream cheese with a little ranch seasoning to get that tang back. The filling came out really creamy, almost like a hot dip wrapped in deli slices, and it held together better than expected for someone who eyeballed the proportions.nnMade these on a Thursday, 90 degrees out, didn't want to be near the stove. Done in under 30 minutes with cleanup.nnThe buffalo sauce caramelized against the sides of the casserole dish where it hit direct heat. Wasn't expecting that. Best part of the whole pan.nnThinking pickled jalapeños next time, just gotta watch the moisture before it bakes.
Pat them dry first. Pickle brine will water the whole sauce down.
Had about fifteen keto enchilada recipe tabs open before landing here, and this one actually delivered. Made it with turkey deli slices because the chicken ones were sold out and it worked freaking perfectly once baked and covered in all that sauce. But here's the tip I want to pass along: use whipped cream cheese instead of block. It blended into the buffalo sauce in seconds and the filling came out noticeably smoother, no lumps at all. The blue cheese melting into that creamy buffalo base is what separates this from every other attempt I've made. Going in hot at 400 got everything bubbling and the cheese on top went properly golden. Double batch on Sunday for sure.
Turkey slices work just as well, good to know for when chicken deli is out. Whipped cream cheese for the filling though, I've been using block the whole time and fighting to get it smooth. That's a better call.
I subbed the blue cheese for ranch because I'm not a blue cheese person, and it turned the sauce into this creamy buffalo ranch situation I can't stop thinking about. Rolling the deli slices felt weirdly easy for a beginner (I kept waiting for something to go wrong the whole time), and the whole thing baked up in under 30 minutes. Doubling the sauce next time. The bottom layer disappears way too fast.
Buffalo ranch is the better sauce for this. Mellows the heat, keeps the tang. Double it.
Made this probably six or seven times now. Last week I finally swapped the blue cheese for gorgonzola (it's what I had) and honestly think it works better, creamier, less sharp, just melts into everything instead of fighting the buffalo sauce. The deli chicken wraps still catch me off guard every time because they sound odd, but they hold together and look legitimately good coming out. I've been pouring extra buffalo sauce over the top before it goes in, and the edges get this sticky, slightly caramelized thing going that I look forward to now. The cream cheese filling is what keeps me coming back to this specifically, so much richer than anything I'd expect from a weeknight dinner. Going to try rotisserie chicken next time to see if the shredding texture changes the filling at all.
Gorgonzola melts cleaner than the crumbles do. Same tang without the sharp pockets. And yes on the rotisserie - seasoning's already built in, shredding's looser. I think it's actually better.
Third time making this and I finally stopped being afraid of the blue cheese. I'd been skipping it every batch because I thought it was weird in a hot dish, but I added it this time and the sauce tastes completely different. I can't go back.
Blue cheese in a hot dish sounds wrong until you taste it. The tang cuts through the buffalo heat in a way cream cheese can't.
My son has been requesting 'the buffalo chicken things' every week since I made these the first time. He actually got upset last week when I said I was making something else for dinner, which I did not see coming from a 14-year-old who claims to hate everything I cook. Something about the cream cheese mixed into the buffalo sauce gets him every time.
Ha, a 14-year-old with opinions about dinner is the toughest crowd. I'll take that weekly request.
Swapped the blue cheese for extra cream cheese and ended up with this insanely creamy buffalo dip situation I had to eat with a fork.
More cream cheese and it basically becomes a dip. I've served the filling that way before with celery sticks when I needed a quick appetizer.