Creamy Chicken Enchiladas With Alfredo Sauce

Name: Creamy Chicken Enchiladas With Alfredo Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 pan, 6 serving(s)
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 tomatoes, diced; 8 ounces mozzarella cheese; 6 medium flour tortillas

Submitted by Chef Drtybrshs

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

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Ready In:: 55mins
Ingredients:: 14
Yields:: 1 pan
Serves:: 6

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

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.