The ingredient list now reflects the servings specified
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.
703 calories; 27.1 g total fat; 84 mg cholesterol; 3025 mg sodium. 74.4 g carbohydrates; 38.4 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.