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Buffalo-Style Chicken Enchiladas

Buffalo-Style Chicken Enchiladas

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Cook Time 45 minutes
Servings: 4
Calories: 590
Ingredients Method

Ingredients
  

  • 1 Deli oven-roasted chicken or 2 cups cooked chicken
  • 8 6-inch flour tortillas
  • 1 10.5 oz can reduced-sodium condensed cream of chicken soup
  • 1 cup salsa verde
  • 1 cup Deli Buffalo-style chicken dip
  • 1 cup shredded Monterey Jack cheese
  • Nonstick aluminum foil

Method
 

  1. Preheat oven to 400°F. Remove chicken from bones (breast meat only) and shred (2 cups). Microwave tortillas on HIGH 30 seconds or until warm. Combine soup and salsa; spread ½ cup in bottom of 13- x 9-inch baking dish.
  2. Combine dip and chicken; divide mixture evenly down centers of tortillas. Roll tortillas around filling and arrange seam-side down in dish. Top enchiladas with remaining soup mixture; sprinkle with cheese.
  3. Cover dish with foil; bake 25–30 minutes until sauce is bubbly and chicken is 165°F. Serve.