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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Blend flavors of Mexican with Italian in this chicken, Classico® Tomato and Basil pasta sauce, and cheese mix rolled into tortillas. Ingredients:
15 ounces refrigerated classico® tomato and basil sauce |
2 purchased broiled or roasted chicken breast halves |
3 oil-packed dried tomato halves, drained |
1 cup shredded mozzarella or monterey jack cheese |
1 green onion, sliced |
nonstick cooking spray |
6 (6 inch) flour tortillas |
Directions:
1. In a small saucepan, heat Classico® Tomato and Basil pasta 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 Classico® Tomato and Basil 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.
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