Buff-A-Enchiladas
- 8 flour tortillas (6 to 8 inch)
- 1 (10.75 ounce) can heart-healthy condensed cream of chicken soup
- 1 cup salsa verde
- 1 cup deli buffalo-style chicken dip
- 2 cups shredded cooked breast meat from deli rotisserie chicken
- 1 cup shredded Monterey Jack cheese
- Nonstick aluminum foil
- Preheat oven to 400 degrees F.
- 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.
- 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.
- Cover dish with foil; bake 25-30 minutes or until center is hot and bubbly. Serve.
flour tortillas, condensed cream, salsa verde, deli buffalo, deli rotisserie chicken, shredded monterey jack cheese, nonstick aluminum
Taken from www.allrecipes.com/recipe/247131/buff-a-enchiladas/ (may not work)