FlavorMakerIcon
Get a taste of
something new: our
Flavor Maker app!
Salsa Verde Guacamole Enchiladas
main dishes

Salsa Verde Chicken Enchiladas

  • 10m

    prep time

  • 20m

    Cook Time

  • 419

    Calories

  • 11

    Ingredients

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Bring Home Pure Flavor

Elevate your favorite recipes with these pantry essentials.

Shop Now

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

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)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!