Italian-Style Enchiladas

Italian-Style Enchiladas

2 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    30 m
Recipe by  Classico

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

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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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.

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Reviews (2)

Rate This Recipe
Lindsayw
6

Lindsayw

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

Greg Oaster
0

Greg Oaster

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.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 642 cal
  • 32%
  • Fat
  • 23.5 g
  • 36%
  • Carbs
  • 47.4 g
  • 15%
  • Protein
  • 57.1 g
  • 114%
  • Cholesterol
  • 134 mg
  • 45%
  • Sodium
  • 1091 mg
  • 44%

Based on a 2,000 calorie diet

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