Creamy Chicken Enchiladas With Alfredo Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

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

Recipe

• 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.