Cook and shred chicken along with seasonings of choice. I used my Instapot.

In a small skillet, saute onions in butter until caramelized.

Here are the sauces you need: they will be divided each by 1/3.

Add the onions, half of each of the cheeses, 1/3 jar of salsa and 1/3 jar alfredo sauce to the chicken; mix well.

In a 9 x 13 baking dish, add 1/3 of each the salsa and the alfredo.

Spread to cover bottom of dish.

Warm your tortillas in the microwave covered in a damp paper towel for 30 to 45 seconds. Just enough to be pliable.

Place a good sized heap into each tortilla.

Wrap enchiladas up and place in baking dish.

Cover with remaining 1/3 of each the salsa and alfredo.

Top with remaining cheese.

Bake uncovered at 375 for 30 minutes or until hot and bubbly.

Enjoy!