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

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Ingredients

Directions

  • In a small saucepan, heat sauce until heated through. Meanwhile, remove bones from chicken; cut meat into bite-size strips.

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  • 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.

Nutrition Facts

450 calories; 17 g total fat; 93 mg cholesterol; 1058 mg sodium. 40 g carbohydrates; 36 g protein;

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