Ingredients30 m servings 553 cals
- In a small saucepan, heat Classico(R) Tomato and Basil pasta 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 Classico(R) Tomato and Basil 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.
Per Serving: 553 calories; 19.9 g fat; 47.4 g carbohydrates; 43.9 g protein; 98 mg cholesterol; 1061 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was a quick and filling meal for my family. I had plenty of extra filling leftover for the next day. I used half italian style cheese blend and the mexican blend for extra zing. I also used...
I substituted sausage for chicken, seemed more Italian than chicken. Since it was my first time making it, it took me a little longer than 30 minutes to make. Family loved it.