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Buffalo-Style Chicken Enchiladas
Recipes
Buffalo-Style Chicken Enchiladas
4 servings
45 minutes total (Active 15 minutes)

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

Steps

    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.

Amount per ¼ recipe serving: Calories 590, Total Fat 32g, Sat Fat 13g, Trans Fat 0g, Chol 115mg, Sodium 1930mg, Total Carb 35g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 33g, Vitamin D 0%, Calc 20%, Iron 10%, Potassium 6%