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tablespoon canola oil
large onion, sliced (about 1 cup)
small red bell pepper, thinly cut into 2-inch-long strips (about 1 cup)
cup shredded cooked chicken
cup Prego® Roasted Garlic Parmesan Alfredo Sauce OR Prego® Roasted Garlic Parmesan Alfredo Sauce OR Prego® Roasted Garlic Parmesan Alfredo Sauce
cup shredded Cheddar cheese (about 4 ounces)
cup Pace® Garlic & Lime Verde Restaurant Style Salsa
(6-inch) corn tortillas, warmed
tablespoon chopped fresh cilantro
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 verde salsa in a large bowl. Stir in the onion and pepper mixture and mix well.
Spread 1/4 cup of the 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 into the prepared dish.
Spread the remaining Alfredo sauce over the tortillas and top with remaining cheese. Cover the baking dish and bake at 375°F. for 35 minutes or until the filling is hot. Sprinkle the remaining cilantro over the tortillas.