Creamy Chicken Enchiladas With Alfredo Sauce - cooking recipe

Ingredients
    1 lb boneless chicken breast (thighs ok too)
    1 chopped yellow onion
    1 tablespoon oil (canola or vegetable)
    1 (12 ounce) jar alfredo sauce
    1 (8 ounce) jar medium salsa or (12 ounce) jar of medium salsa
    1/4 cup sliced jalapeno (optional)
    1/2 cup chopped cilantro
    1/2 teaspoon chili powder
    1/2 teaspoon garlic salt
    1/2 teaspoon cayenne pepper
    2 cups chopped lettuce
    1 ripe tomatoes, diced
    8 ounces mozzarella cheese
    6 medium flour tortillas
Preparation
    Lightly brown chicken in skillet with oil.
    After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
    Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
    Add in spices while it is cooking.
    Preheat oven to 385.
    Spray a baking dish with non-stick cooking spray or coat with a light coating of oil.
    Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine.
    Add in sliced jalapenos and 1/2 the cilantro.
    Shredd the chicken with 2 forks.
    Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish.
    In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
    Pour that over the top of all of the enchillada rolls.
    Sprinkle with the mozzarella cheese and cover with tin foil.
    Bake for 30 minutes.
    In the last 5 minutes, remove the tin foil and allow to brown in oven.
    Top with shredded lettuce, tomatoes, cilantro and sour cream.

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