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Main dishes

Italian-Style Enchiladas

Italian-Style Enchiladas recipe
Recipe and Photo by: Better Homes and Gardens
Enchiladas get an Italian makeover in this easy recipe that calls for layering tortillas with chicken breasts, cheese and marinara sauce.
20 min
30 min
3 servings

What You Need

 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 mozarella or Monterey Jack cheese (4 ounces)
 green onion, sliced
 Nonstick cooking spray
 6-inch flour tortillas

Make It

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. Repeat with remaining chicken mixture and tortillas.

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 sliced green onions. Makes 3 servings.

Kraft Kitchens Tips

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