Italian Chicken Enchiladas

Enchiladas with an Italian twist!

• Ready In: 35 mins
• Serves: 4

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.