Buffalo-Style Chicken Enchiladas
Active Time15 minutes
Total Time45 minutes
Servings4
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
- 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.
- 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.
- Cover dish with foil; bake 25–30 minutes until sauce is bubbly and chicken is 165°F. Serve.
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
- 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.
- 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.
- Cover dish with foil; bake 25–30 minutes until sauce is bubbly and chicken is 165°F. Serve.
Nutritional information
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%