1. Prepare the Buffalo Chicken Filling

In a large mixing bowl, combine the shredded chicken, Buffalo sauce, cream cheese, sour cream (or Greek yogurt), garlic powder, onion powder, and smoked paprika. Mix until the chicken is fully coated and the mixture is creamy and evenly combined. Taste and adjust the seasoning, adding more Buffalo sauce if you like it spicier. Set the filling aside.

2. Make the Enchilada Sauce (Optional)

If you’re making homemade enchilada sauce, heat the vegetable oil in a medium saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. Stir in the chili powder, cumin, garlic powder, and onion powder, cooking for another 30 seconds. Gradually whisk in the chicken broth, stirring to eliminate any lumps. Bring the sauce to a simmer and let it thicken for about 5 minutes. Season with salt and pepper to taste, then remove from heat.

3. Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of oil. Spread 1/4 cup of enchilada sauce evenly over the bottom of the dish.

Lay a tortilla flat on a clean surface and spoon about 1/4 cup of the Buffalo chicken filling down the center. Sprinkle a small handful of shredded cheese over the filling, then roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

4. Add the Toppings

Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce evenly over the top, making sure each tortilla is fully covered. Sprinkle the remaining shredded Monterey Jack and cheddar cheese over the sauce.

5. Bake the Enchiladas

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.

6. Garnish and Serve

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with your favorite toppings, such as sliced green onions, blue cheese crumbles, cilantro, or a drizzle of ranch dressing. Serve warm and enjoy!