Ingredients for Alfrado Chicken Enchiladas
- Alfredo Sauce
- Boneless Skinless Chicken Breasts
- 1/2 cup sliced green olives
- Tortillas
- Cheddar Cheese
How to Make Alfrado Chicken Enchiladas
- Preheat oven to 350°F (175°C).
- Dice 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces. Cook over medium-high heat in a large skillet until browned and cooked through (about 8-10 minutes), stirring occasionally. Set aside.
- While chicken cooks, slice 1/2 cup green olives and shred 2 cups of Mexican blend cheese.
- Spread a thin layer of 1 cup Alfredo sauce in the bottom of a 9x13 inch glass baking dish.
- Warm 12 corn tortillas according to package directions. Spread 1-2 tablespoons of Alfredo sauce on each tortilla.
- Add approximately 1/4 cup of cooked chicken to each tortilla.
- Top with a few sliced olives and a sprinkle of shredded cheese. Roll up tightly and place seam-down in the prepared baking dish.
- Pour the remaining 1 cup Alfredo sauce evenly over the enchiladas.
- Sprinkle the remaining cheese and any leftover chicken and olives over the top.
- Bake for 10-15 minutes, or until cheese is melted and bubbly.
- Garnish with sour cream and/or salsa before serving (optional).
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
5g
Fat
35g
Carbs
13g
