Potato Poblano Enchiladas – a delicious recipe with Cheesy, Knorru00ae Chicken flavor, shredded Monterey Jack cheese, salsa verde, Country, corn tortillas. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375u00b0.
2
Combine Cheesy Classic Alfredo Sauce with salsa verde in medium bowl; set aside. Spread 1/2 of the alfredo mixture in 13 x 9-inch baking dish; set aside.
3
Combine potatoes, 1 cup cheese and Knorr(R) Chicken flavor Bouillon in another medium bowl; set aside.
4
Melt 1 tablespoon Spread in 12-inch nonstick skillet and cook 3 tortillas, turning once, 15 seconds or until softened. Remove to paper-towel-lined plate. Repeat with remaining Spread and tortillas.
5
Evenly divide mashed potato mixture onto tortillas, then top with poblano peppers; roll up. Arrange enchiladas in prepared baking dish, then top with remaining sauce mixture and cheese. Bake 20 minutes or until sauce is bubbling and lightly golden.
630
kcal
Calories
22
g
Fat
88
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 jar Ragu(R) Cheesy Classic Alfredo Sauce, 1 Tbsp. Knorr(R) Chicken flavor Bouillon, 2 cups shredded Monterey Jack cheese about 8 oz, 3/4 cup salsa verde, and more.
Yes, Potato Poblano Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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