• 2 cups cooked chicken (shredded, about 8 oz.)
  • 1 1/2 cups queso fresco cheese (crumbled, about 6 oz.)
  • 1 cup Hellmann's or Best Foods Real Mayonnaise (divided)
  • 8 tablespoons vegetable oil (divided)
  • 12 corn tortillas
  • 29 ounces tomato puree
  • 1 onion (medium, finely chopped)
  • 1 chipotle pepper in adobo sauce
  • 2 tablespoons bouillon (Knorr® Chicken flavor granulated)
  • 3 cloves garlic (finely chopped)
  • 1 tablespoon adobo sauce (reserved)


  1. Heat 2 tablespoons oil in 10-inch skillet and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic and cook 30 seconds; cool slightly.
  2. Preheat oven to 350°. Combine chicken, remaining 1/4 cup Mayonnaise and 1 cup cheese in medium bowl; set aside.
  3. Cook tomato mixture in 4-quart saucepot over medium-low heat, stirring frequently, 15 minutes or until slightly thickened. Whisk in 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise. Remove from heat and keep warm.
  4. Heat remaining 6 tablespoons oil in 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 onion.
  7. Process onion mixture, chipotle pepper, sauce, tomato puree and Knorr® Chicken flavor Bouillon in food processor or blender until smooth.
Discover more recipes from Best Foods


Yummly User