These are a staple in our family. It's super easy and delicious. Enjoy!
4 cups or about 1 1/2 lb of shredded cooked chicken breast. I either buy a pre-cooked rotisserie chicken or I'll roast my own (see recipe HERE).
2 cups shredded monterey jack or cheddar cheese
2 large green onions, chopped
1 can of drained regular rotel
1/2 cup heavy cream
1/2 cup cilantro, chopped
salt & pepper to taste
A package of ~15 tortillas
Preheat oven to 350 degrees.
Oil a large baking pan
Toss all ingredients together in a large bowl (besides the tortilla obviously)
Place about 1/4 cup of filling into each tortilla and roll it up.
Place, seam-side down in the prepared baking pan.
Cover with foil.
Bake 25 minutes. Remove the foil and sprinkle 1/2 cup of cheese on top.
Bake for another 5 minutes.
Warning: Once you make alfredo sauce from scratch, it's pretty much impossible to go back to jarred alfredo sauce ever again. This is what alfredo sauce is supposed to taste like. #LifeChanging
I've got two versions that I make, depending on what I've got in the fridge. The first version "Alfredo Cream Sauce" is faster and very rich.
ALFREDO CREAM SAUCE INGREDIENTS
ALFREDO CREAM SAUCE DIRECTIONS
VERSION 2 VERSION 2 VERSION 2 VERSION 2 VERSION 2 VERSION
GARLIC ALFREDO SAUCE INGREDIENTS
GARLIC ALFREDO SAUCE DIRECTIONS
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Cooking & home projects galore! My secret inner-designer revealed.