10m
PREP TIME
20m
COOK TIME
419
CALORIES
11
INGREDIENTS
10m
PREP TIME
20m
COOK TIME
419
CALORIES
11
INGREDIENTS
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
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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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