Creamy Chicken Enchiladas With Alfredo Sauce

Total Time
55mins
Prep 10 mins
Cook 45 mins

A slightly spicy but creamy enchilada using common ingredients you can find in any grocery store.

Ingredients Nutrition

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.