Potato Poblano Enchiladas

Name: Potato Poblano Enchiladas
Ingredients: 1 jar Ragu(R) Cheesy Classic Alfredo Sauce; 1 Tbsp. Knorr(R) Chicken flavor Bouillon; 2 cups shredded Monterey Jack cheese about 8 oz; 3/4 cup salsa verde; 4 tablespoons Country Crock(R) Spread divided; 12 corn tortillas; 3 poblano peppers medium, roasted , peeled and cut into strips; 2 1/2 cups mashed potatoes

8 ingredients

5 steps

Ingredients

1 jar Ragu(R) Cheesy Classic Alfredo Sauce
1 Tbsp. Knorr(R) Chicken flavor Bouillon
2 cups shredded Monterey Jack cheese about 8 oz
3/4 cup salsa verde
4 tablespoons Country Crock(R) Spread divided
12 corn tortillas
3 poblano peppers medium, roasted , peeled and cut into strips
2 1/2 cups mashed potatoes

Directions

1

Preheat oven to 375°.
2

Combine Cheesy Classic Alfredo 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(R) 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.