Potato Poblano Enchiladas
Cook up Knorr’s delicious Potato Poblano Enchiladas made with a few simple ingredients. A recipe that’s quick and easy to make but flavorful to eat!
Calories
780 (3 enchiladas)
Calories from Fat
410 (3 enchiladas)
Total Fat
45g (3 enchiladas)
Saturated Fat
18g (3 enchiladas)
Cholesterol
95mg (3 enchiladas)
Sodium
2440mg (3 enchiladas)
Total Carbs
70g (3 enchiladas)
Dietary Fiber
10g (3 enchiladas)
Sugars
8g (3 enchiladas)
Protein
25g (3 enchiladas)
Calcium
60% (3 enchiladas)
Iron
20% (3 enchiladas)
Vitamin C
15% (3 enchiladas)
Vitamin A
80% (3 enchiladas)
- 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
Directions
Print1. 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.
