Ingredients

• 8 flour tortillas (6 to 8 inch)
• 1 (10.75 ounce) can heart-healthy condensed cream of chicken soup
• 1 cup salsa verde
• 1 cup deli buffalo-style chicken dip
• 2 cups shredded cooked breast meat from deli rotisserie chicken
• 1 cup shredded Monterey Jack cheese
• Nonstick aluminum foil

Instructions

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. Cover dish with foil; bake 25-30 minutes or until center is hot and bubbly. Serve.