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Publix Simple Meals

Buff-a-Enchiladas with Avocado-Mango Dip

Buff-a-Enchiladas with Avocado-Mango Dip
Total Time:
45 minutes
Active Time:
25 minutes

Cooking Sequence

  • Prepare enchiladas and begin to bake (15 minutes)
  • Prepare dip; serve (30 minutes)

Avocado-Mango Dip


2 ripe avocados
1 ripe mango
1/4 cup cilantro avocado dressing
1/2 teaspoon kosher salt


  1. Cut avocado and mango into small cubes (discarding pit and peel); place in medium bowl.
  2. Add remaining ingredients; toss to coat. Serve with tortilla chips, crackers, or fresh cut veggies.



1 Deli rotisserie chicken (or 2 cups cooked chicken)
8 flour tortillas (6–8 in)
1 (10.5-oz) can heart-healthy 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


  • Preheat oven to 400°F.
  • Remove chicken from bones (breast only) and shred (2 cups).


  1. Microwave tortillas on HIGH for 30 seconds or until warm. Combine soup and salsa verde; spread 1/2 cup in bottom of 13- x 9-inch baking dish.
  2. Combine Buffalo dip and chicken; divide chicken mixture evenly down center of tortillas. Roll each tortilla around filling; place seam side down in dish. Top enchiladas with remaining soup mixture; sprinkle with cheese.
  3. Cover dish with foil; bake 25–30 minutes or until center is hot and bubbly. Serve.

Aprons Advice

  • Complete your meal with diced tomatoes and sliced olives (to top enchiladas), chips for the dip, and tres leches cake for dessert.
  • For a quick version of this recipe, omit the chicken and use 16 oz buffalo dip for filling, instead.

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Avocado-Mango Dip

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Avocado-Mango Dip

CALORIES (per 1/4 recipe) 240kcal; FAT 18.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 250mg; CARB 22g; FIBER 8.00g; SUGARS 12g; PROTEIN 3g; CALC 4%; VIT A 20%; VIT C 70%; IRON 6%


CALORIES (per 1/4 recipe) 570kcal; FAT 30.00g; SAT FAT 12.00g; TRANS FAT 1.50g; CHOL 130mg; SODIUM 2050mg; CARB 39g; FIBER 2.00g; SUGARS 4g; PROTEIN 35g; CALC 25%; VIT A 10%; VIT C 8%; IRON 10%

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