This creamy, cheesy Mexican comfort food dish is a great way to turn leftover chicken into something special. Start with Prego Alfredo for the creamy base then add Pace Salsa Verde for authentic flavor. Chicken, peppers and onion are rolled up in corn tortillas then smothered with the sauce and cheese. A simple and delicious one-dish dinner that’s sure to become a family favorite.
cost per recipe: $7.15
The price is determined by the national average.
tablespoon canola oil
large onion, sliced (about 1 cup)
small red bell pepper, thinly cut into 2-inch-long strips (about 1 cup)
cups shredded cooked chicken
cup Prego® Roasted Garlic Parmesan Alfredo Sauce or Prego® Homestyle Alfredo Sauce or Prego® Light Homestyle Alfredo Sauce
cup shredded Cheddar cheese (about 4 ounces)
cup Pace® Salsa Verde
(6-inch) corn tortilla, warmed
tablespoons chopped fresh cilantro
Heat the oven to 375°F. While the oven is heating, heat the oil in a 10-inch skillet over medium heat. Add the onion and pepper. Cook for 5 minutes or until the vegetables are tender.
Stir the chicken, 1/4 cup Alfredo sauce, 1/4 cup cheese and the salsa verde in a large bowl. Stir in the onion and pepper mixture and mix well.
Spread 1/4 cup Alfredo sauce in the bottom of a 2-quart shallow baking dish. Spoon about 1/3 cup chicken mixture down the center of each tortilla and top each with 1/2 tablespoon cilantro. Roll the tortillas around the filling and place seam-side down in the dish. Spread the remaining Alfredo sauce over the tortillas and top with remaining cheese. Cover the baking dish.
Bake for 35 minutes or until the filling is hot. Sprinkle the remaining cilantro over the tortillas. Serve with the remaining salsa verde, if desired.