Italian-Style Enchiladas1 Reviews
- Prep: 20 min
- Ready In: 30 min
“Blend flavors of Mexican with Italian in this chicken, Classico® Tomato and Basil pasta sauce, and cheese mix rolled into tortillas.” - by Classico
Original recipe yields 3 servings
- 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.
- Finely chop dried tomatoes. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
- 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.
- 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.
Amount Per Serving (3 total)
- 642 cal
- 23.5 g
- 47.4 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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!"
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