Recipe courtesy of Publix

Buff-a-Enchiladas

Want more recipes like this? Sign up for our emails to get weekly recipes and more.
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 servings
Save Recipe

Ingredients

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

Directions

  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.

Mexican Tortilla Chicken Soup

Gina's Hot and Spicy Tortilla Soup

The Mansion's Tortilla Soup

Tortilla Soup

Tortilla Omelet Burrito with Pulled Chicken and Salsa Verde

Chicken Tortilla Soup

Grilled Chicken and Strawberry Salad Wrap

Tortilla Soup