Italian-Style Enchiladas
Go cross-cultural with chicken and Italian
pasta sauce and mozarella cheese in Mexican tortillas.
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
- 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 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 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.
Nutritional facts per serving: calories: 450, total fat: 17g, saturated fat: 7g,
cholesterol: 93mg, sodium: 1058mg, carbohydrate: 40g, fiber:
4g, protein: 36g
Dietary Exchanges:
1 vegetable, 3 starch, 2 fat, 4 very-lean meat.
Recipe provided by Better
Homes and Gardens - BHG.com
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and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
