Shelly's Recipe

ITALIAN-STYLE CHICKEN ENCHILADAS

Category: Casseroles - Chicken and Turkey

1 (15 oz) container refrigerated tomato-basil or marinara sauce
2 purchased broiled or roasted chicken breast halves (about 8 oz cooked meat)
3 oil-packed dried tomato halves, drained
1 cup shredded mozzarella or Monterey Jack cheese
1 green onion, sliced
Nonstick cooking spray
6 (6”) flour tortillas


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 tbsp 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. Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese. Bake at 450 for 10 to 12 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions. Serves 4