How do you turn this.....
Into this?......
Easy...With a little help for these!
Ok, I know you are wondering why would you even do that?!
Well, I planned on making creamy chicken enchiladas and I thought I had everything I needed to make
a yummy creamy sauce.
Come to find out I didn't and I did not want to make another trip to town!
So...it was time to get creative.....I had all these ingredients in my pantry that I had gotten cheap or free from Albertsons.
Use a classic alfredo sauce, mix in a little mexican flare...and BAM, I was ready to make enchiladas!
What to do:
I had leftover cooked shredded chicken that I put in the freezer. If you do not just simply cookdown a whole chicken or chicken breast to use.
- Put the chicken and chicken broth in a crockpot. Let cook down until it is easy to shred and has soaked up most of the broth.
- I like to mix black beans and corn in the chicken mixture for some texture.
- in a pan over medium-low heat mix the alfredo sauce, rotel and chillis
- Shred Cheddar cheese and set aside.
- Coat the bottom of a baking dish with some of the creamy sauce
- Roll the chicken mixture in flour tortillas lineup in the pan.
- Once the dish is full of the enchiladas, pour the remaining sauce over the top
- Put them in the 350 degree oven until bubbly
- Once bubbly, top with shredded cheese and continue to cook until cheese is melted.
- Enjoy
Click here for the real recipe that I like to make when prepared!
It comes from Kraft Food and so yummy!
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