Skip to content
Looking for something?

Potato Poblano Enchiladas

  • Cooking Time

  • Prep time

  • 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® Chicken flavor Bouillon
  • 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.