Potato Poblano Enchiladas 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 %

Potato Poblano Enchiladas


  • 1 jar (15 oz.) 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
  • 12 corn tortillas
  • 3 medium poblano peppers, roasted*, peeled and cut into strips


  1. Preheat oven to 375°.
  2. 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.
  3. Combine potatoes, 1 cup cheese and Knorr® Chicken flavor Bouillon in another medium bowl; set aside.
  4. 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.
  5. 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.

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