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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!
  • 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

Nutritional information

 

Amount per serving

Calories680
Calories from Fat460
Total Fat51g
Saturated Fat13g
Trans Fat0g
Cholesterol75mg
Sodium1330mg
Total Carbs31g
Dietary Fiber6g
Sugars6g
Protein26g
Calcium35%
Iron10%
Vitamin C25%
Vitamin A8%
  • 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.