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Ingredients45 m servings 703 cals
Original recipe yields 4 servings
- 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.
Per Serving: 703 calories; 27.1 g fat; 74.4 g carbohydrates; 38.4 g protein; 84 mg cholesterol; 3025 mg sodium. Full nutrition