Ingredients for 6 servings

½ cup finely chopped red onion
½ tsp. Knorr® Chicken flavor Bouillon or salt (optional)
1 cup mayonnaise
1 ½ cups shredded manchego cheese
2 cups cooked chicken (about 8 oz.)
3 cups salsa verde, pureed until smooth
6 Tbsp. vegetable oil
12 corn tortillas

Directions

Preheat oven to 350°.

Combine chicken, 1 cup cheese, ¼ cup mayonnaise and onion in medium bowl; set aside.

Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining ¾ cup Mayonnaise and Bouillon. Remove from heat and keep warm.

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.

Spread ½ cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about ¼ cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining ½ cup cheese.

Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.