Salsa Verde Guacamole Enchiladas

main dishes

Salsa Verde Chicken Enchiladas

10m
prep time
20m
Cook Time
419
Calories
11
Ingredients

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Ingredients

8

Servings

1 tablespoon oil
2 medium poblano peppers, cut into thin strips (seeds removed) (about 1 cup)
1 medium red bell pepper, cut into thin strips (about 1 cup)
1 medium onion, cut into thin strips (about 1 cup)
3 cups shredded cooked rotisserie chicken (skin removed)
2 cups Oaxaca cheese, shredded, divided
1 cup McCormick® Guacamole Mayonnaise Dressing
1 cup salsa verde, divided
8 (8-inch) flour tortillas, warmed
Finely chopped fresh cilantro, optional
Sour cream, optional

Key Products

McCormick® Guacamole Mayonnaise Dressing

McCormick® Guacamole Mayonnaise Dressing

Instructions

Preheat oven to 350°F. Heat oil in large skillet. Add peppers and onion to skillet; cook and stir 5 minutes or until tender-crisp. Transfer mixture to large bowl. Add chicken, 1 cup of the cheese and mayonnaise; toss gently to coat.
Spread 1/4 cup of the salsa in bottom of 13x9-inch baking dish. Spoon 1/2 cup of the chicken mixture down the center of each tortilla. Fold over tortilla sides; place seam-side down in baking dish. Spread remaining salsa over enchiladas. Sprinkle with remaining 1 cup cheese. Cover with foil.
Bake 20 minutes or until sauce is bubbly and cheese is melted. Sprinkle with cilantro and serve with sour cream, if desired.

Nutrition information (per Serving)

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