Potato Poblano Enchiladas Ingredients: 1 jar Ragu® Classic Alfredo Sauce 3/4 cup salsa verde 2 1/2 cups leftover mashed potatoes 2 cups shredded Monterey Jack cheese 1 Tbsp. Knorr® Chicken flavor Bouillon 4 Tbsp. Country Crock® Spread, divided 12 corn tortillas 3 medium poblano peppers, roasted*, peeled and cut into strips Directions: Preheat oven to 375°. Combine Sauce with salsa verde in medium bowl; set aside. Spread 1/2 of the alfredo mixture in 13 x 9-inch baking dish; set aside. Combine potatoes, 1 cup cheese and Knorr® Chicken flavor Bouillon in another medium bowl; set aside. Melt 1 tablespoon Spread in 12-inch nonstick skillet and cook 3 tortillas, turning once, 15 seconds or until softened. Remove to paper-towel-lined plate. Repeat with remaining Spread and tortillas. Evenly divide mashed potato mixture onto tortillas, then top with poblano peppers; roll up. Arrange enchiladas in prepared baking dish, then top with remaining sauce mixture and cheese. Bake 20 minutes or until sauce is bubbling and lightly golden. *To roast peppers, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool; set aside. Recipe Serves: 4 PREP TIME 25 minutes COOK TIME 20 minutes Nutritional Information Portion 3 enchiladas Amount Per Serving Calories 780 Calories from Fat 410 Total Fat 45 g Saturated Fat 18 g Trans Fat 0 g Cholesterol 95 mg Sodium 2440 mg Total Carbs 70 g Dietary Fiber 10 g Sugars 8 g Protein 25 g Vitamin A 80 % Vitamin C 15 % Calcium 60 % Iron 20 %
Posted on: Thu, 28 Aug 2014 15:53:33 +0000