Italian-Style Enchiladas

Blend flavors of Mexican with Italian in this chicken, pasta sauce, and cheese mix rolled into tortillas.

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  • Makes: 3 servings
  • Prep: 20 mins
  • Bake: 10 mins 450°F
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Italian-Style Enchiladas
15 ounce container refrigerated tomato-basil or marinara sauce
purchased broiled or roasted chicken breast halves (about 8 ounces cooked meat)
oil-packed dried tomato halves, drained
cup shredded mozzarella or Monterey Jack cheese (4 ounces)
green onion, sliced
Nonstick cooking spray
6-inch flour tortillas
  1. In a small saucepan, heat sauce until heated through. Meanwhile, remove bones from chicken; cut meat into bite-size strips.
  2. Finely chop dried tomatoes. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
  3. 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.
  4. 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 with sliced green onions.
From the Test Kitchen
Dietary Exchanges:

1 vegetable, 3 starch, 2 fat, 4 very-lean meat.

Nutrition Facts (Italian-Style Enchiladas)
    Per serving:
  • 450 kcal cal.,
  • 17 g fat
  • (7 g sat. fat,
  • 93 mg chol.,
  • 1058 mg sodium,
  • 40 g carb.,
  • 4 g fiber,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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