Creamy Enchiladas Verdes

Name: Creamy Enchiladas Verdes
Total time: 1 min
Ingredients: 2 cups cooked chicken about 8 oz.; 1 1/2 cups manchego cheese shredded; 1 cup mayonnaise Hellmann's® or Best Foods® Real; 1/2 cup red onion finely chopped; 3 cups salsa verde pureed until smooth; 1/2 teaspoon Knorr Chicken Flavor Bouillon or salt, optional; 6 tablespoons vegetable oil; 12 corn tortillas

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Total: 1 hours, 5 minutes

Servings: 6

Author : Hellmann's

main dishes baking

Ingredients

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2 cups cooked chicken about 8 oz.1 1/2 cups manchego cheese shredded1 cup mayonnaise Hellmann's® or Best Foods® Real1/2 cup red onion finely chopped3 cups salsa verde pureed until smooth1/2 teaspoon Knorr Chicken Flavor Bouillon or salt, optional6 tablespoons vegetable oil12 corn tortillas

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Instructions

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Step 1

Preheat oven to 350°.

Step 2

Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside.

Step 3

Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining 3/4 cup Mayonnaise and Bouillon. Remove from heat and keep warm.

Step 4

Heat oil in another 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, turning once, 1 minute or until heated through but not crisp. Drain on paper towels.

Step 5

Spread 1/2 cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about 1/4 cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining 1/2 cup cheese.

Step 6

Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.