Chicken Enchiladas

Filling:

3 cups cooked shredded chicken (I usually cook it with some reduced-sodium chicken broth, dried onions and a clove of garlic, minced).
3/4 cup green enchilada sauce
1/2 cup Mexican cheese blend, shredded
1 tablespoon chopped fresh cilantro
1/4 cup chopped green onions

10-12 flour tortilla (6-inch)
1 1/2 cups Mexican cheese blend
1 cup green enchilada sauce, divided in half
1 jar (16 oz) creamy Alfredo sauce
1/2 cup milk

Garnishes:

Chopped fresh cilantro
Extra green enchilada sauce
Sour cream
Chopped avocado
Shredded lettuce

Mix the filling ingredients and set aside.

Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Pour 1/2 cup green salsa verde into the bottom of the pan and spread evenly. Distribute the chicken filling into all the flour tortillas, roll up and place seam-side down in the baking pan.

Mix the Alfredo sauce with the milk and pour on top of the enchiladas. Drizzle with the remaining 1/2 cup green enchilada sauce. Sprinkle with the Mexican cheese blend.

Bake in a preheated 350 F oven for 35 minutes or a little more until lightly brown on top.


Makes 8-10 servings