Sautee the diced celery in butter over medium heat until softened, about 5 minutes.
Combine sauteed celery, shredded chicken, cream cheese, cumin, onion powder, 1 cup of the shredded cheese and 1/3 cup of the buffalo sauce.
Preheat oven to 400°.
Divide the chicken mixture into 8 equal portions. Fill tortillas with chicken mixture, fold over and place seam-side down in a 13" x 9" casserole dish coated with cooking spray.
Pour the remaining 2/3 cup of buffalo sauce on top of the enchiladas and spread evenly.
Sprinkle the remaining 1 cup of shredded cheese on top of the enchiladas.
Bake for 15 minutes until cheese is melted and bubbly.
Garnish with chopped celery, green onions, blue cheese crumbles, sour cream or ranch dressing. Whatever your family enjoys!