Ingredients
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1 small onion, chopped
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2 Tbsp. butter
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10-12 corn tortillas
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1 jar (16 oz) Pace Salsa Verde
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1 jar (14.5 oz) Prego Roasted Garlic Parmesan Alfredo Sauce
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1 bar (8 oz) Colby Jack cheese, shredded
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1 bar (8 oz) Monterey Jack cheese, shredded
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Seasonings to taste: salt, pepper, Mrs. Dash Extra Spicy..
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chili powder, cumin, red pepper, garlic powder
Cooking Instructions
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1
Cook and shred chicken along with seasonings of choice. I used my Instapot.
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2
In a small skillet, saute onions in butter until caramelized.
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3
Here are the sauces you need: they will be divided each by 1/3.
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4
Add the onions, half of each of the cheeses, 1/3 jar of salsa and 1/3 jar alfredo sauce to the chicken; mix well.
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5
In a 9 x 13 baking dish, add 1/3 of each the salsa and the alfredo.
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6
Spread to cover bottom of dish.
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7
Warm your tortillas in the microwave covered in a damp paper towel for 30 to 45 seconds. Just enough to be pliable.
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8
Place a good sized heap into each tortilla.
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9
Wrap enchiladas up and place in baking dish.
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10
Cover with remaining 1/3 of each the salsa and alfredo.
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11
Top with remaining cheese.
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12
Bake uncovered at 375 for 30 minutes or until hot and bubbly.
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13
Enjoy!
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