If chicken enchiladas took a trip to the Mediterranean coast, they'd return tasting like this—rich with pesto, mozzarella and fresh basil.
What You Need
Original recipe yields 6 servings
2 cups chopped cooked chicken
1 cup KRAFT Shredded Mozzarella Cheese, divided
6 fresh basil leaves, chopped
1 jar (14 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
6 flour tortillas (6 inch)
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Let's Make It
Heat oven to 450°F.
Combine chicken, 1/2 cup cheese and basil.
Mix sauces; spread 2 Tbsp. sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in dish; top with remaining sauce mixture and cheese.
Bake 10 to 12 min. or until heated through.
You need to cook 1-1/2 lb. boneless skinless chicken breasts to yield 2 cups chopped cooked chicken.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.