Meatless Monday: Potato Poblano Enchiladas

It's Meatless Monday. Celebrate with this quick and easy one-dish recipe from Knorr features the poblano chili pepper in an unusual marriage with the potato. Poblano, pronounced, poh blah noh, is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or ancho chile. It's often used dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces.

Poblano peppers are heart-shaped peppers that are large and have very thick walls, which make them sturdy for stuffing. One favorite recipe that features stuffed poblano peppers is the Chile relleno. Delicious. I love this pepper used any way in any recipe anytime. It's so good.

Poblanos are popular in the United States and can be found in grocery stores in the states bordering Mexico, as well as, many urban areas.

Serve these Chili Potato Poblano Enchiladas with refried beans and a cold whipped cream based salad to balance the food textures with cold and hot.

Think of it as a cheese enchilada with potatoes added which makes this dish hearty and mouth-melting. It'll knock your socks off. Mmm Mmm yummy.

Potato Poblano Enchiladas
Makes 12

1 jar (15 oz.) Alfredo sauce
3/4 cup salsa verde
2 1/2 cups leftover mashed potatoes
2 cups shredded Monterey Jack cheese
1 Tbsp. Knorr® Chicken flavor Bouillon
4 Tbsp. Country Crock® Spread, divided
12 corn tortillas
3 medium poblano peppers, roasted*, peeled and cut into strips

Combine 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.

Combine potatoes, 1 cup cheese and Knorr® Chicken flavor Bouillon in another medium bowl; set aside.

Melt 1 tablespoon Country Crock 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.

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 in preheated oven at 375 degrees for 20 minutes or until sauce is bubbling and lightly golden.

* To roast peppers, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes, until blackened on all sides, turning occasionally. Wrap in foil, cool; set aside.

Nutritional Information (amount per serving)
Calories 700; Carbohydrates 70g; Cholesterol 95mg; Fiber 10g; Sodium 2440mg; Fat 45g; Protein 25g

According to the Dietary Guidelines for Americans, about half your calories should come from carbohydrates, typically about 250 grams (g). For example, a person who eats approximately 2,000 calories per day should take in about 250 grams of carbohydrates (2,000 divided by half equals 1,000 -- and 1,000 calories divided by 4 grams = 250 grams). A teaspoon of sugar is 4 grams.

Carbs and diabetes: People with diabetes must always focus on carbohydrates. Depending on individual health challenges, reliable sources indicate that most people with diabetes should not consume more than about 130 grams of carbohydrate each day.

Source: Knorr, Wikipedia Poblano

Knorr® believes that good food matters — it adds untold pleasure to our lives — and everyday meals can be just as magical as special occasions. The business was formed in 1838, when founder Carl Heinrich Knorr pioneered experiments in drying seasonings and vegetables to preserve their flavor and nutritional value. Since then, Knorr® has become an international brand offering a wide range of bouillons, soups, seasonings, sauces, soupy snacks, dressings and frozen and ready-made meals.