Warm tortillas wrap around a savory chicken mixture and are topped with a delicious garlic Alfredo sauce. 35 minutes in the oven and you’ve got scrumptious enchiladas that are sure to impress!
What You’ll Need
1 1/2 tablespoons canola oil
1 large onion, sliced (about 1 cup)
1 small red bell pepper, thinly cut into 2-inch-long strips (about 1 cup)
2 cups shredded cooked chicken
1 cup Prego® Roasted Garlic Parmesan Alfredo Sauce or Prego® Homestyle Alfredo Sauce or Prego® Light Homestyle Alfredo Sauce
1 cup shredded Cheddar cheese (about 4 ounces)
1/2 cup Pace® Garlic & Lime Verde Restaurant Style Salsa
8 (6-inch) corn tortillas, warmed
6 tablespoons chopped fresh cilantro
How to Make It
1 Heat the oil in a 10-inch skillet over medium heat. Add the onion and pepper. Cook for 5 minutes or until the vegetables are tender.
2 Stir the chicken, 1/4 cup Alfredo sauce, 1/4 cup cheese and the verde salsa in a large bowl. Stir in the onion and pepper mixture and mix well.
3 Spread 1/4 cup of the Alfredo sauce in the bottom of a 2-quart shallow baking dish. Spoon about 1/3 cup chicken mixture down the center of each tortilla and top each with 1/2 tablespoon cilantro. Roll the tortillas around the filling and place seam-side down into the prepared dish.
4 Spread the remaining Alfredo sauce over the tortillas and top with remaining cheese. Cover the baking dish and bake at 375°F. for 35 minutes or until the filling is hot. Sprinkle the remaining cilantro over the tortillas.
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SOURCE: Campbell’s Kitchen