Potato Poblano Enchiladas

• 1 jar Ragu(R) Cheesy Classic Alfredo Sauce
• 1 Tbsp. Knorr(R) Chicken flavor Bouillon
• 2 cups shredded Monterey Jack cheese about 8 oz
• 3/4 cup salsa verde
• 4 tablespoons Country Crock(R) Spread divided
• 12 corn tortillas
• 3 poblano peppers medium, roasted , peeled and cut into strips
• 2 1/2 cups mashed potatoes

1. Preheat oven to 375u0b0.
2. Combine Cheesy Classic Alfredo 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(R) 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.

cheesy, knorruae chicken flavor, shredded monterey jack cheese, salsa verde, country, corn tortillas, peppers, potatoes

Taken from www.yummly.com/recipe/Potato-poblano-enchiladas-303832 (may not work)