Italian-Style Enchiladas
Blend flavors of Mexican with Italian in this chicken, pasta sauce, and cheese mix rolled into tortillas.
Prep Time:
20 mins
Total Time:
30 mins
Servings:
Makes 3 servings.
Ingredients
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1 15-ounce container refrigerated tomato-basil or marinara sauce
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2 purchased broiled or roasted chicken breast halves (about 8 ounces cooked meat)
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3 oil-packed dried tomato halves, drained
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1 cup shredded mozarella or Monterey Jack cheese (4 ounces)
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1 green onion, sliced
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Nonstick cooking spray
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6 6-inch flour tortillas
Directions
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.
Dietary Exchanges
1 vegetable, 3 starch, 2 fat, 4 very-lean meat.
Nutrition information
Calories 450, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 93 mg, Sodium 1058 mg, Carbohydrate 40 g, Fiber 4 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet
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