Potato Poblano Enchiladas
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Cooking Time
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Prep time
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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. margarine, divided
- 12 corn tortillas
- 3 medium poblano peppers, roasted*, peeled and cut into strips
Chicken Granulated Bouillon
Discover Knorr® Latin Flavors: Chicken Granulated Bouillon. Use this handy and versatile bouillon to enrich the flavor of any chicken dishes. View detailsOpens in new window
- 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.