What are you looking for?

Shipping and Tax Calculation at checkout

Potato Poblano Enchiladas

  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 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. Country Crock® Spread, divided
  • 12 corn tortillas
  • 3 medium poblano peppers, roasted*, peeled and cut into strips

NUTRITIONAL INFORMATION

 

Amount per serving

Calories780
Calories from Fat410
Total Fat45g
Saturated Fat18g
Trans Fat0g
Cholesterol95mg
Sodium2440mg
Total Carbs70g
Dietary Fiber10g
Sugars8g
Protein25g
Calcium60%
Iron20%
Vitamin C15%
Vitamin A80%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 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 Spread 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 Spread 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.