Chicken Suizas Enchiladas

Easy peasy cheesy….


  1. 3 chicken breasts
  2. 1 small onion, chopped
  3. 2 Tbsp. butter
  4. 10-12 corn tortillas
  5. 1 jar (16 oz) Pace Salsa Verde
  6. 1 jar (14.5 oz) Prego Roasted Garlic Parmesan Alfredo Sauce
  7. 1 bar (8 oz) Colby Jack cheese, shredded
  8. 1 bar (8 oz) Monterey Jack cheese, shredded
  9. Seasonings to taste: salt, pepper, Mrs. Dash Extra Spicy..
  10. chili powder, cumin, red pepper, garlic powder


  1. Cook and shred chicken along with seasonings of choice. I used my Instapot.

  2. In a small skillet, saute onions in butter until caramelized.

  3. Here are the sauces you need: they will be divided each by 1/3.

  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.

  5. In a 9 x 13 baking dish, add 1/3 of each the salsa and the alfredo.

  6. Spread to cover bottom of dish.

  7. Warm your tortillas in the microwave covered in a damp paper towel for 30 to 45 seconds. Just enough to be pliable.

  8. Place a good sized heap into each tortilla.

  9. Wrap enchiladas up and place in baking dish.

  10. Cover with remaining 1/3 of each the salsa and alfredo.

  11. Top with remaining cheese.

  12. Bake uncovered at 375 for 30 minutes or until hot and bubbly.

  13. Enjoy!

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