Italian Chicken Enchiladas

1. 1

   In a small saucepan, heat sauce until heated through.

2. 2

   Meanwhile, remove bones from chicken; cut meat into bite-size strips.

3. 3

   Finely chop dried tomatoes.

4. 4

   Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.

5. 5

   To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray.

6. 6

   Spread 2 tablespoons pasta sauce over bottom of dish.

7. 7

   Spoon about 1/4 cup of chicken mixture just below center of each tortilla.

8. 8

   Roll up.

9. 9

   Place seam-side down in dish.

10. 10

    Repeat with remaining chicken mixture and tortillas.

11. 11

    Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.

12. 12

    Bake in a 400u00b0F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.