Creamy Alfredo Chicken Enchiladas
These easy enchiladas are filled with flavor and guaranteed to please!
Francesco Rinaldi Classic Alfredo Sauce
boneless chicken thighs
chopped yellow onion
(12 oz.) jar
medium flour tortillas
Preheat oven to 350. Spray a baking dish with non-stick cooking spray.
Lightly brown chicken in skillet with oil.
Add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
Reduce heat to low-medium and let simmer for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
Add in chili powder, garlic salt, and cayenne pepper.
Add 1/2 jar of Alfredo sauce to chicken mixture and stir to combine.
Add in sliced jalapenos and 1/2 the cilantro.
Shred 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 remaining Alfredo sauce, salsa, and 1/2 cup water.
Pour the mixture over the top of the enchilada rolls. Sprinkle with the mozzarella cheese and cover with foil.
Bake for 30 minutes. In the last 5 minutes, remove the foil and allow to brown in oven.
Top with shredded lettuce, tomatoes, cilantro and sour cream.