Alfredo Chicken Enchiladas is a newer recipe I’ve been baking for my family. The recipe can be followed closely or you can just grab your leftovers as ingredients. Nearly weekly we pick up one to two rotisserie chickens from the grocery store. I pick them up when they are marked down and thus they end up being cheaper then if I made them myself. We then eat them warmed up the first night, and then the second night I pull the meat off the bone, pull the skin and fat off and use the chicken leftovers in another meal. There are several meals that I put together and this is one of my family’s favorite.
This can be made with raw chicken that you grill quickly yourself, but if you don’t want to go through that process, feel free to use leftover chicken that you have. This is a great recipe to use all the extra salsa in your refrigerator too. Basically it’s a white sauce, cream and salsa with the chicken. I used Mozzarella for the cheese as that is what I had on hand. Cheddar, Colby Jack, Parmesan, Mexican mixes will all work great. You’ll need a baking pan to bake this in. I prefer the ceramic kind like this one. You will need to make sure when you place the aluminum foil down that you slightly tent it to make sure it doesn’t touch the enchiladas. Otherwise you’ll lose all of the cheese to the foil.
Do you need some other idea’s for dinner? Slow Cooker Creamy Fiesta Chicken is another great chicken recipe.
Alfredo Chicken Enchiladas
Ingredients
- 2-3 Cups Chicken 3 cups if you need to cook it.
- 1 medium Yellow Onion, chopped
- 1 Tablespoon Butter
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Garlic Salt
- 1/2 Cup Jarred Salsa
- 1 15 oz Jar Alfredo Sauce
- 1/2 cup Cream Cheese I chose Garden Vegetable
- 1 small Tomato, chopped
- 8-10 tortillas We used flour, just for preference
- 8 oz Shredded Mozzarella
- Cooking Spray
- Aluminum Foil
Instructions
- Preheat the oven at 350 degrees. If you need to grill you chicken, you'll want to do that first and make it bite size. If your chicken is already cooked, chop the onion and add your pat of butter to a frying pan and saute' the onions for 5-10 minutes while adding the chicken to the onions to warm the chicken pieces up.
- When the chicken and onions are ready, add most of the Salsa, cream cheese, Alfredo sauce, Chili powder, garlic salt and chopped tomatoes and stir on low. When well mixed turn the stove off.
- Use Cooking Spray on the baking pan, and then we will put the enchiladas together. Grab a tortilla, scoop a couple of spoonfuls of the mixture and spread into the middle of the tortilla along a line. I then folded one side over the other and continued to wrap the enchilada and either fold one end or both ends of the tortilla depending on how big your pan is. You'll be placing the tortilla at the edge and as you finish each one place the new one over the last one, tucking anything in if necessary. Remember that because you've sprayed the pan these will squish really well if necessary.
- Once I have used all the tortillas planned, I may have a spoonful or two left of the sauce and chicken. Add whatever left over salsa to the frying pan and you might be able to scoop out a little bit from the Alfredo sauce as well. Mix well. Drizzle across the tortillas and then spread across as best as you can. Feel free to add more salsa or enchilada sauce if you have it.
- Then cover the tortillas with cheese. I used mozzarella that I had on hand. Tent the aluminum foil just slightly to make sure the foil doesn't rest of the enchiladas. Bake at 350 degrees for 25 minutes. remove foil and bake for another 5 minutes and you're ready to serve!