Potato Poblano Enchiladas
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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%
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.
