Creamy Enchiladas Verdes
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees
2
Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside
3
Bring salsa to a simmer in large nonstick skillet over medium heat
4
Whisk in remaining 3/4 cup Mayonnaise and Bouillon
5
Remove from heat and keep warm
6
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
7
Drain on paper towels
8
Spread 1/2 cup sauce in 13 x 9-inch baking dish
9
Dip tortillas in remaining sauce, then fill each with about 1/4 cup chicken mixture
10
Roll and place seam-side down in baking dish
11
Pour remaining sauce over enchiladas, then sprinkle with remaining 1/2 cup cheese
12
Bake 20 minutes or until enchiladas are heated through and cheese is melted
13
Garnish, if desired, with additional chopped red onion