Italian-Style Enchiladas

Italian-Style Enchiladas

3

"Blend flavors of Mexican with Italian in this chicken, Classico® Tomato and Basil pasta sauce, and cheese mix rolled into tortillas."

Ingredients

30 m {{adjustedServings}} servings 553 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 43.9 g
  • 88%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1061 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a small saucepan, heat Classico(R) Tomato and Basil pasta 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 Classico(R) Tomato and Basil 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.
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Reviews

3
  1. 4 Ratings

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This was a quick and filling meal for my family. I had plenty of extra filling leftover for the next day. I used half italian style cheese blend and the mexican blend for extra zing. I also used...

I substituted sausage for chicken, seemed more Italian than chicken. Since it was my first time making it, it took me a little longer than 30 minutes to make. Family loved it.

This was really a simple and delicious meal I even made a few with fish inside