Potato Poblano Enchiladas
WHAT YOU'LL NEED
- 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%
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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 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.
Chilled Summer Broccoli Rice Salad
Our chef’s tasty do-it-yourself summer salad is delicious, crisp and flavorful! Simply add bacon, raisins, broccoli, onions and a vinaigrette to Knorr® Rice Sides for a quick sweet and savory side dish.
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