Thursday, January 1, 2009

Creamy Chicken Enchilladas

1 lb boneless chicken breast (thighs ok too)
1/2 chopped yellow onion
2 tablespoon oil (canola or vegetable)
1 (12 ounce) jar alfredo sauce
1 small tub sour cream
1 small jar medium or hot salsa
1/4 cup sliced jalapeno (optional)
1/2 cup chopped cilantro
2 cups chopped lettuce
1 ripe tomato, diced
8-12 ounces mozzarella cheese
6  medium flour tortillas

 Lightly brown chicken in skillet with oil.
After chicken has a light brown color (does not need to be cooked through), add chopped onion and 1/2 jar of salsa to pan and bring to a simmer.
Reduce heat and let simmer on low-medium heat for about 15-20 minutes, stirring and shredding the chicken as it cooks.
Preheat oven to 375.
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 shredded chicken and stir to combine.
Add in sliced jalapenos if you are adding them.
Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them seam side down into the baking dish.
In a bowl, mix together the rest of the alfredo sauce, the sour cream and 1/2 cup water. I usually warm the water and that helps the sour cream and alfredo sauce come together smoothly.
Pour that alfredo/sour cream mixture over the top of all of the enchillada rolls.
Pour 1 line of salsa down the middle of the 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 more sour cream.

1 comment:

Amanda Mac and Nicole Leigh said...

I just wanted to say I made this for my boyfriend and he absolutely loved it! It was easy and delicious! I am going to try out some more of your recipes!