Italian Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Enchiladas with an Italian twist! Ingredients:
1 (15 ounce) jar marinara sauce |
8 ounces cooked chicken breasts (2 halves, roasted) |
3 tomatoes, halves (dried oil-packed) |
1 cup shredded mozzarella cheese (4 oz) or 1 cup monterey jack cheese (4 oz) |
1 green onion, sliced |
nonstick cooking spray |
6 (6 inch) flour tortillas |
Directions:
1. In a small saucepan, heat sauce until heated through.
2. Meanwhile, remove bones from chicken; cut meat into bite-size strips.
3. Finely chop dried tomatoes.
4. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
5. To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray.
6. Spread 2 tablespoons pasta sauce over bottom of dish.
7. Spoon about 1/4 cup of chicken mixture just below center of each tortilla.
8. Roll up.
9. Place seam-side down in dish.
10. Repeat with remaining chicken mixture and tortillas.
11. Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.
12. Bake in a 400°F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.
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