Creamy Chicken Enchiladas With Alfredo Sauce Recipe

Name: Creamy Chicken Enchiladas With Alfredo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (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

Servings: persons

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

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.

841

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb boneless chicken breast (thighs ok too), 1 chopped yellow onion, 1 tablespoon oil (canola or vegetable), 1 (12 ounce) jar alfredo sauce, and more.

Yes, Creamy Chicken Enchiladas With Alfredo Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken Enchiladas With Alfredo Sauce

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