Spicy Chicken Enchiladas - Super Easy!

1. 1

   Parboil chicken 15 minutes.

2. 2

   Using two forks, pull chicken apart, into bite-size chunks and strips.

3. 3

   In a bowl, combine chicken and taco seasoning.

4. 4

   Add most of scallions, reserving some of the chopped green tips for garnish.

5. 5

   Pour in half of the enchilada sauce (I use the medium, which has a bit of a kick to it) Add 1/2 cup of the cheese, and the green tabasco if desired - mix.

6. 6

   Divide filling equally among the 8 tortilla shells.

7. 7

   Roll up each one and place seam side down in a casserole pan.

8. 8

   Pour the rest of the enchilada sauce over the top of the tortillas, and sprinkle them with the remaining cheese.

9. 9

   Bake 10-15 minutes, until cheese is melted.

10. 10

    Garnish with chopped scallion greens and serve with low-fat sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.