Creamy Enchiladas Verdes

Creamy Enchiladas Verdes

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Feeling adventurous? Spice up your usual dinner routine with our Creamy Enchiladas Verdes recipe. This classic Mexican dish will leave you full!

  • 6 People

    Servings

  • 30 Mins

    Prep Time

  • 35 Mins

    Cooking Time

  • 1 H 5 Mins

    Ready In

  • 2 cups cooked chicken (about 8 oz.)
  • 1 1/2 cups shredded manchego cheese
  • 1 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
  • 1/2 cup finely chopped red onion
  • 3 cups salsa verde, pureed untill smooth
  • 1/2 tsp. Knorr® Chicken Bouillon Cubes or salt (optional)
  • 6 Tbsp. vegetable oil
  • 12 corn tortillas
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  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.

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