This is buffalo chicken dip pretending it’s dinner, and honestly, I support its ambition—creamy, cheesy enchiladas in salsa verde with zero apologies.
The first time I made these, I underestimated how fast they disappear, and “just one bite” turned into me guarding the pan like it owed me money.
And that avocado-mango dip? It’s the sweet, smug sidekick that makes everyone ask for the recipe, even the person who “doesn’t like fruit in savory food.”
Buff-a-Enchiladas with Avocado Mango Dip
EQUIPMENT (PAID LINKS)
- 9×13-inch baking dish
- Aluminum foil
- Oven
Ingredients
- 1 cup salsa verde
- 1 can cream of chicken soup 10.5 ounces
- Cooking spray or 1 teaspoon oil estimated
- ¾ cup deli buffalo-style chicken dip
- 2 cups shredded rotisserie chicken
- 8 small flour tortillas about 6-inch
- 2 cups shredded Monterey Jack cheese
- ¼ cup sliced olives
- 1 large mango diced
- 2 avocados diced
- Tortilla chips for serving (about 4 cups, estimated)
Instructions
- Make the Green Sauce: In a bowl, stir together the salsa verde and cream of chicken soup until smooth and creamy.
- Prep the Baking Dish: Heat oven to 375°F. Lightly grease a 9×13-inch baking dish, then spread a thin layer of the green sauce across the bottom.
- Mix the Buffalo Chicken Filling: In another bowl, stir together the buffalo-style chicken dip and shredded rotisserie chicken until the chicken is evenly coated and creamy.
- Fill and Roll: Spoon filling down the center of each tortilla, about ¼ cup per tortilla, then roll up and place seam-side down in the baking dish.
- Sauce and Cheese It: Spoon the remaining green sauce over the enchiladas and spread it out evenly, then sprinkle Monterey Jack over the top.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for about 20 minutes, until hot and bubbly at the edges.
- Finish Uncovered: Remove the foil and bake 5 more minutes, until the cheese is fully melted and looks ready to ruin your shirt.
- Make the Avocado Mango Dip: While the enchiladas bake, gently mix the diced mango and diced avocado in a bowl until combined, keeping it chunky instead of mashed.
- Garnish and Serve: Sprinkle sliced olives over the enchiladas, then serve hot with the avocado mango dip and tortilla chips on the side.
Video Recipe
Buff-a-Enchiladas with Avocado Mango Dip: Lazy-Genius Tips From Someone Who’s Basically Married to This Dish
If you’re about to make these, congratulations—you’ve chosen chaos in the best way. Read this so you can look wildly competent while doing the bare minimum.
Make the Filling Without Trying So Hard
Rotisserie chicken is the move because shredding your own chicken for this is a level of ambition I simply don’t have on a weeknight. If your buffalo chicken dip is super thick, splash in a spoonful of warm water or a little salsa verde to loosen it up—you want “spreadable,” not “dry wall paste.”
Tortilla Drama Prevention
Flour tortillas crack when they’re cold and judgmental, so warm them a few seconds before rolling—microwave them under a damp paper towel if you’re feeling fancy. If you skip this, you’ll still be fine, but you’ll also be quietly rage-rolling torn tortillas like it’s a personality trait.
The Sauce Can Be Tweaked (Because It Always Can)
If the salsa verde + cream of chicken combo feels too thick, thin it with a splash of water before pouring—your enchiladas shouldn’t be wearing a cement coat. No cream of chicken? Cream of mushroom works, or even plain Greek yogurt stirred in off-heat—the goal is creamy, not “I’m making soup, I guess.”
Cheese Swaps That Won’t Break the Universe
Monterey Jack melts like a dream, but cheddar works if that’s what you’ve got, and pepper jack is great if you want extra kick without doing anything heroic. Pre-shredded cheese is fine, even though people love to act superior about it—I’m not grating cheese for a casserole-style situation, and neither are you.
Olive Haters, Relax
Olives are optional, and anyone who acts like they’re mandatory is lying. Swap in sliced green onions, chopped cilantro, or nothing at all—this is not a pop quiz, it’s dinner.
Want It Spicier Without Overthinking It
Your heat level mostly depends on the buffalo dip you bought, so taste the filling before you commit. If it needs more bite, add a spoonful more dip or use pepper jack—because “spice” should come from ingredients, not emotional stress.
The Dip Doesn’t Need to Be Perfect
Dice mango and avocado, stir gently, and stop before it turns into baby food. If your avocado is a little too soft, don’t overmix—chunky is charming, mushy is guacamole having an identity crisis.
No Mango? Still Live Your Life
If mango is missing in action, pineapple works, or even a diced peach in a pinch. If fruit in savory makes someone in your house clutch their pearls, serve the dip on the side and let them pretend they’re above it—they’ll be dipping chips in it later when no one’s watching.
Make-Ahead and Storage Like a Procrastination Champion
You can assemble the whole dish earlier, cover it, and refrigerate it, then bake when you’re ready—just add a few extra minutes since it’s starting cold. Leftovers keep well for about 3 days, and the flavor somehow gets better—past-you really knew what they were doing.
Reheating Without Turning It Into Sad Food
Microwave works, but the oven is better if you want the tortillas to stay less soggy; cover with foil and warm at 350°F until hot. If you’re microwaving, add a tiny splash of water and cover—steam is the difference between “leftovers” and “punishment.”
Freezer Trick for Future You
Freeze the assembled, unbaked enchiladas tightly wrapped, then bake from thawed (or add time if baking from frozen). Freeze the dip separately only if you enjoy disappointment—avocado does not come back from the freezer the way you want it to.
