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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 Artificially Flavored 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 Artificially Flavored Mayonnaise Dressing
McCormick® Guacamole Artificially Flavored...

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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