Creamy Chicken Enchiladas With Alfredo Sauce

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READY IN: 55mins
SERVES: 6
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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