CREAMY CHICKEN ENCHILADAS WITH ALFREDO SAUCE

Steps:

• Lightly brown chicken in skillet with oil.
• After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
• Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
• Add in spices while it is cooking.
• Preheat oven to 385.
• 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 chicken mixture and stir to combine.
• Add in sliced jalapenos and 1/2 the cilantro.
• Shredd 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 rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
• Pour that over the top of all of the enchillada 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 sour cream.