Chicken cannelloni with Alfredo sauce
Cannelloni with no pasta sheets: wheat tortillas are filled with shredded chicken, spinach, ricotta and mozzarella, then rolled up. They are covered with an Alfredo sauce of butter, garlic, cream and Parmesan and baked at 180 °C until bubbling.
- Time
- 40 min
- Servings
- 2
- Difficulty
- Medium
Ingredients
- 4-6 wheat tortillas
- 2 cooked chicken breasts, shredded
- 1 cup chopped fresh spinach
- 1 cup ricotta or cream cheese
- 1 cup grated mozzarella
- 1 cup single cream
- 1/2 cup grated Parmesan
- 1/4 cup butter
- 1 garlic clove, chopped
- Garlic powder
- Salt and pepper
Method
- Mix the shredded chicken, spinach, ricotta, mozzarella, garlic powder, salt and pepper. Place a little of the mixture on each tortilla and roll them up.
- Melt the butter, add the chopped garlic and cook for 1 minute. Add the cream, Parmesan, salt and pepper, and cook until it thickens.
- Place the cannelloni in a baking dish and cover them with the Alfredo sauce.
- Sprinkle mozzarella over the cannelloni.
- Bake at 180 °C for 20-25 minutes until golden and bubbling.
Made with
