Easy Italian-Style Enchiladas | Midwest Living

Easy Italian-Style Enchiladas

Easy Italian-Style Enchiladas

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  • Makes: 3 servings
  • Prep 20 mins
  • Bake 10 mins

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Blend flavors of Mexican with Italian in this chicken, pasta sauce, and cheese mix rolled into tortillas.


  • 1 15 - ounce container refrigerated tomato-basil or marinara sauce
  • 2 purchased broiled or roasted chicken breast halves (about 8 ounces cooked meat)
  • 3 oil-packed dried tomato halves, drained
  • 1 cup shredded mozarella or Monterey Jack cheese (4 ounces)
  • 1 green onion, sliced
  • Nonstick cooking spray
  • 6 6-inch flour tortillas


  1. In a small saucepan, heat sauce until heated through. Meanwhile, remove bones from chicken; cut meat into bite-size strips.
  2. Finely chop dried tomatoes. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
  3. 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.
  4. 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.

Nutrition Facts

(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

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