Italian Chicken Enchiladas

READY IN: 35mins
Recipe by Caroline Cooks

Enchiladas with an Italian twist!

Top Review by Sydney Mike

Used a homemade, meatless pasta sauce for this recipe, as well as about 2 cups of shredded chicken breast that I had on hand & a finely chopped green onion!! Also used 1/2 cup of mozzarella & monterey jack, for a very tasty dish! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

Ingredients Nutrition


  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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