Creamy Chicken Enchiladas With Alfredo Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 5 |
|
A slightly spicy but creamy enchilada using common ingredients you can find in any grocery store. 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 1 (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 tomato, diced |
8 ounces mozzarella cheese |
6 medium flour tortillas |
Directions:
1. Lightly brown chicken in skillet with oil.
2. 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.
3. Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
4. Add in spices while it is cooking.
5. Preheat oven to 385.
6. Spray a baking dish with non-stick cooking spray or coat with a light coating of oil.
7. Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine.
8. Add in sliced jalapenos and 1/2 the cilantro.
9. Shredd the chicken with 2 forks.
10. Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish.
11. In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
12. Pour that over the top of all of the enchillada rolls.
13. Sprinkle with the mozzarella cheese and cover with tin foil.
14. Bake for 30 minutes.
15. In the last 5 minutes, remove the tin foil and allow to brown in oven.
16. Top with shredded lettuce, tomatoes, cilantro and sour cream.
|
|