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| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 jar Francesco Rinaldi Classic Alfredo Sauce
- 1 lb boneless chicken thighs
- 1 chopped yellow onion
- 1 tbsp oil
- 1 (12 oz.) jar medium salsa
- 1/4 cup sliced jalapeno optional
- 1/2 cup cilantro chopped
- 1/2 tsp chili powder
- 1/2 tsp garlic salt
- 1/2 tsp cayenne pepper
- 2 cups lettuce chopped
- 1 ripe tomato diced
- 8 oz mozzarella cheese
- 6 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.
