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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
3 cups shredded cooked chicken |
6 sun-dried tomatoes packed in oil, drained and finely chopped |
2 cups shredded monterey jack cheese, divided |
1 1/2 teaspoons italian seasoning |
salt and pepper |
4 green onions, sliced |
2 (15 ounce) containers marinara sauce, divided |
12 6-inch flour tortillas |
sour cream |
sliced green onion |
Directions:
1. In a large bowl, mix together the chicken, tomatoes, 1 cup of cheese, Italian seasoning, salt, pepper, and onions.
2. In a greased oblong baking dish, spread 3 tablespoons of marinara sauce over the bottom of the dish.
3. Spoon 1/4 c.
4. of chicken mixture in the center of each tortilla.
5. Roll up and place seam side down in the baking dish.
6. Pour remaining sauce over the enchiladas.
7. Sprinkle evenly with remaining cheese.
8. Bake, covered with foil, at 350 degrees for 25-30 minutes or until thoroughly heated and cheese is melted.
9. Garnish with sour cream and green onions.
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