Cordon Bleu Chicken Enchiladas
Description
If needing an easy dish that could be made in advance, try these chicken enchiladas. They're comfort food at its finest, loaded with chicken, ham, spinach, cheese and then topped in an Alfredo sauce.
Ingredients
3 chicken breasts, seasoned, cooked, chopped, about 1 lb.*
1 1/2 c. cooked ham, chopped
1/3 c. frozen spinach, thawed and squeezed dry
3 c. shredded Mozzarella cheese, divided
1/2 t. dried parsley
1/4 t. garlic powder
8 whole wheat tortillas
1/4 c. butter
1/2 t. garlic, minced
1/4 c. flour
1 1/2 c. 1% milk
1/2 t. salt
black pepper, to taste
1/2 c. shredded Parmesan cheese
Directions
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Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking pan.
Filling: In a large bowl, stir together cooked chicken, ham, spinach, 1 1/2 c. Mozzarella cheese, parsley and garlic powder.
Enchiladas: Divide filling between tortillas; roll up tightly. Place in a row in pan, maybe having to squish them together a bit. Set aside.
Alfredo Sauce: In a large skillet, melt butter; add garlic; cook 1 minute. Add flour; stir until combined; cook 1 minute. Gradually whisk in milk; season with salt and pepper. Cook over medium heat, stirring constantly, until thickened, about 4-5 minutes. Stir in Parmesan cheese.
Pour sauce over enchiladas; sprinkle on remaining 1 1/2 c. mozzarella cheese.
Bake 25-35 minutes until hot and cheese is starting to brown.
Serve.
8 servings.