Alfrado Chicken Enchiladas Recipes

Steps:

• Cook angel hair according to package directions. Drain., Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove., In same skillet, melt butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.

Steps:

• Lightly brown chicken in skillet with oil.
• After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
• Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
• Add in spices while it is cooking.
• Preheat oven to 385.
• Spray a baking dish with non-stick cooking spray or coat with a light coating of oil.
• Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine.
• Add in sliced jalapenos and 1/2 the cilantro.
• Shredd the chicken with 2 forks.
• Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish.
• In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
• Pour that over the top of all of the enchillada rolls.
• Sprinkle with the mozzarella cheese and cover with tin foil.
• Bake for 30 minutes.
• In the last 5 minutes, remove the tin foil and allow to brown in oven.
• Top with shredded lettuce, tomatoes, cilantro and sour cream.

Steps:

• 1. first dice chicken not to large cook on med high in frying pan
• 2. while the chicken is cooking slice the olives and grade the cheese.
• 3. put thin layer of alfrado sauce in a glass pirex pan semi large
• 4. when the chicken is done grab tortilla and put a table spoon of sauce on the inside of the tortilla
• 5. use hand full of chicken . olives , light on the cheese roll tortilla up place in pan finsh that
• 6. put a layer of alfrado sauce on top about half the jar
• 7.top with chesse and left over chicken olives if any
• 8. bake at 350 10-15 min till chesse is melted
• 9.can top with sour cream or salsa.

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
• Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.

Steps:

• In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.

Steps:

• Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
• Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
• Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
• Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.