Creamy Enchiladas Verdes
|Amount Per Serving||Value|
|Protein (g)||26.0 g|
|Total Carbohydrates (g)||31.0 g|
|Sugar (g)||6.0 g|
|Calcium (mg)||35.0 %|
|Fibre (g)||6.0 g|
|Sodium (mg)||1330.0 mg|
|Fat (g)||51.0 g|
|Saturated Fat (g)||13.0 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||75.0 mg|
|Iron (mg)||10.0 %|
|Vitamin A||8.0 %|
|Vitamin C||25.0 %|
1 H 5 Mins
- 2 cups cooked chicken (about 8 oz.)
- 1 1/2 cups shredded manchego cheese
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1/2 cup finely chopped red onion
- 3 cups salsa verde, pureed until smooth
- 1/2 tsp. Knorr® Chicken flavor Bouillon or salt (optional)
- 6 Tbsp. vegetable oil
- 12 corn tortillas
Or Try It With
Preheat oven to 350°.
Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside.
Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining 3/4 cup Mayonnaise and Bouillon. Remove from heat and keep warm.
Heat oil in another 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, turning once, 1 minute or until heated through but not crisp. Drain on paper towels.
Spread 1/2 cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about 1/4 cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining 1/2 cup cheese.
Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.
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