Creamy Enchiladas Verdes

Best Foods


  • 2 cups cooked chicken (shredded, about 8 oz.)
  • 1 1/2 cups manchego cheese (shredded, about 6 oz.)
  • 1/2 cup red onion (finely chopped)
  • 3 cups salsa verde (pureed until smooth)
  • 1 cup Hellmann's or Best Foods Real Mayonnaise
  • 6 tablespoons vegetable oil
  • 12 corn tortillas
  • 1/2 teaspoon Knorr® Chicken flavor Bouillon (OR salt, optional)


  1. Preheat oven to 350°.
  2. Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside.
  3. Bring salsa to a simmer in 10-inch nonstick skillet over medium heat. Whisk in remaining 3/4 cup Mayonnaise and Bouillon. Remove from heat and keep warm.
  4. Heat oil in another 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, turning once, 1 minute or until heated through but not crisp. Drain on paper towels.
  5. Spread 1/2 cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about 1/4 cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining 1/2 cup cheese.
  6. Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.
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