Italian-Style Enchiladas

Directions

1. In a small saucepan, heat Classico® 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® 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.

Share It

Reviews (1)

Your Rating:

5

Lindsayw

Nov. 18, 2012

"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 the r..." See moreecommended sauce as well as the four cheese sauce. Above all this was very satisfying! I know it will taste better the next day!"