Recipe courtesy of Publix


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  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 servings
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1 Deli rotisserie chicken (or 2 cups cooked chicken)

8 flour tortillas (6-8 in)

1 (10.75-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


  1. 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.