Italian-Style Enchiladas
Source of Recipe
BBR
Recipe Introduction
Source: Better Homes and Gardens
List of Ingredients
1 15-ounce container refrigerated tomato-basil or marinara sauce
2 purchased broiled or roasted chicken breast halves (about 8 ounces cooked meat)
3 oil-packed dried tomato halves, drained
1 cup shredded mozarella or Monterey Jack cheese (4 ounces)
1 green onion, sliced
Nonstick cooking spray
6 6-inch flour tortillas Recipe
1. In a small saucepan, heat 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 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. Makes 3 servings.
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