Salsa Verde Chicken Enchiladas

Name: Salsa Verde Chicken Enchiladas
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: American,Mexican,
Ingredients: 1 tbsp 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

10m

PREP TIME

20m

COOK TIME

419

CALORIES

11

INGREDIENTS

Servings: 8

Ingredients

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

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.