Potato Poblano Enchiladas

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!

  • 20 mins

    Cooking Time

  • Medium

    Difficulty

  • 25 mins

    Prep Time

  • 4 People

    Serves

  • 1 jar (15 oz.) alfredo sauce
  • 3/4 cup salsa verde
  • 2 1/2 cups leftover mashed potatoes
  • 2 cups shredded Monterey Jack cheese
  • 1 tbsp. Knorr® Granulated Bouillon Chicken Flavor
  • 4 tbsp. margarine, divided
  • 12 corn tortillas
  • 3 medium poblano peppers, roasted *, peeled and cut into strips

  1. Preheat oven to 375°.

  2. 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.

  3. Combine potatoes, 1 cup cheese and Knorr® Chicken flavor Bouillon in another medium bowl; set aside.

  4. 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.

  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.

  1. 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

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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