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Potato Poblano Enchiladas
Cook up Knorr's delicious Potato Poblano Enchiladas made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
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20 mins
Cooking Time
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Medium
Difficulty
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25 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 780.0 |
| Calcium (g) | 60.0 % |
| Carbohydrates (g) | 70.0 g |
| Cholesterol (g) | 95.0 mg |
| Fat (g) | 45.0 g |
| Fiber (g) | 10.0 g |
| Iron (g) | 20.0 % |
| Protein (g) | 25.0 g |
| Saturated Fat (g) | 18.0 g |
| Sodium (g) | 2440.0 mg |
| Sugars (g) | 8.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Preheat oven to 375°.
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Combine 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.
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Combine potatoes, 1 cup cheese and Knorr® Chicken flavor Bouillon in another medium bowl; set aside.
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Melt 1 tablespoon margarine 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 margarine and tortillas.
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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.
Hints & Tips
*To roast peppers, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool; set aside.
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