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