Creamy Enchiladas Verdes

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  • Total: 1 hr 5 min
  • Prep: 30 min
  • Cook: 35 min
  • Yield: 6 servings
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2 cups cooked chicken(about 8 oz.)

1-1/2 cups shredded manchego cheese

1 cup Hellmann's® or Best Foods® Real Mayonnaise

1/2 cup finely chopped red onion

3 cups salsa verde, pureed until smooth

1/2 tsp. Knorr® Chicken flavor Bouillon(optional)

6 Tbsp. vegetable oil

12 corn tortillas


  1. 1. Preheat oven to 350 degrees.
  2. 2. Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside.
  3. 3. Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining 3/4 cup Mayonnaise and Bouillon. Remove from heat and keep warm.
  4. 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. 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. 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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