Italian Chicken Enchiladas

Recipe by Caroline Cooks
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, heat sauce until heated through.
  • Meanwhile, remove bones from chicken; cut meat into bite-size strips.
  • Finely chop dried tomatoes.
  • Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
  • To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray.
  • Spread 2 tablespoons pasta sauce over bottom of dish.
  • Spoon about 1/4 cup of chicken mixture just below center of each tortilla.
  • Roll up.
  • Place seam-side down in dish.
  • Repeat with remaining chicken mixture and tortillas.
  • Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.
  • 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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