Creamy Chicken Enchiladas With Alfredo Sauce - cooking recipe
Ingredients
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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
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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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