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Easy Italian-Style Enchiladas
- Makes: 3 servings
Blend flavors of Mexican with Italian in this chicken, pasta sauce, and cheese mix rolled into tortillas.
refrigerated tomato-basil or marinara sauce
purchased broiled or roasted chicken breast halves (about 8 ounces cooked meat)
oil-packed dried tomato halves, drained
shredded mozarella or Monterey Jack cheese (4 ounces)
green onion, sliced
Nonstick cooking spray
6-inch flour tortillas
In a small saucepan, heat sauce until heated through. Meanwhile, remove bones from chicken; cut meat into bite-size strips.
Finely chop dried tomatoes. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray. Spread 2 tablespoons of the pasta sauce over bottom of the dish. Spoon about 1/4 cup of the chicken mixture just below center of each tortilla. Roll up. Place seam-side down in dish. Repeat with remaining chicken mixture and tortillas.
Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese. Bake in a 450 degree F oven for 10 to 12 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions. Makes 3 servings.
(Easy Italian-Style Enchiladas)
Servings Per Recipe 3, sat. fat (g) 7, sodium (mg) 1058, fiber (g) 4, cal. (kcal) 450, carb. (g) 40, pro. (g) 36, chol. (mg) 93, Fat, total (g) 17