10 ounces cooked chicken, shredded
6 ounce package shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Package flour tortillas
1 jar (16 ounces) Alfredo sauce
1/2 cup milk
2 cups shredded lettuce
1 can (14-1/2 ounces) diced tomatoes, well drained
Cook bacon until crisp (I use the precooked bacon to make the process go faster). In a large bowl combine the chicken, bacon, 1 cup cheese, salt and pepper. In a small bowl, combine Alfredo sauce and milk. Pour small amount of Alfredo sauce on bottom of 13-in. x 9 in. baking dish (this will prevent enchiladas from being dry). Place 1/2 cup chicken mixture down the center of each tortilla. Roll up, seal with Alfredo sauce and place seam side down in baking dish. Pour the rest of the Alfredo sauce over the top of the enchiladas and sprinkle with remaining cheese. Bake at 350°or 20 minutes. Garnish with lettuce and tomatoes.
