Creamy Enchiladas Verdes Serves: 6
Prep Time: 30 min
Cook Time: 35 min

Nutritional Information

Serving Size 1 serving
Amount per Serving
Calories 680
Calories from Fat 460
Total Fat 51 g
Saturated Fat 13 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 1330 mg
Total Carbs 31 g
Dietary Fiber 6 g
Sugars 6 g
Protein 26 g
Vitamin A 8 %
Vitamin C 25 %
Calcium 35 %
Iron 10 %

Creamy Enchiladas Verdes


  • 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


  1. Preheat oven to 350°.
  2. Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.

Advanced Recipe Search