Alfredo Chicken Enchiladas
Servings Prep Time
6People 10Minutes
Cook Time
30Minutes in oven at 350 degrees
Servings Prep Time
6People 10Minutes
Cook Time
30Minutes in oven at 350 degrees
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!