Italian Meats and Poultry Recipes - Italian-Style Enchiladas

Ingredients    

• 3 cups shredded cooked chicken (about 1 pound)

• 6 oil-packed dried tomato halves, drained and finely chopped

• 2 cups shredded mozzarella or Monterey Jack cheese (8 ounces)

• 4 green onions, sliced

• Nonstick cooking spray

• 2 15-ounce containers refrigerated tomato-basil ormarinara pasta sauce

• 12 6-inch flour tortillas

• Dairy sour cream (optional)

• Sliced green onions (optional)

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Method:

1. Preheat oven to 350°F. In a large bowl toss together chicken, tomatoes, 1 cup of the cheese, and the 4 sliced green onions.

2. Coat a 3-quart rectangular baking dish with nonstick cooking spray. Spread 3 tablespoons of the pasta sauce over bottom of prepared baking dish.

3. To assemble enchiladas, spoon about 1/4 cup of the chicken mixture just below the center of one tortilla. Roll up tortilla and place seam side down in baking dish. Repeat with remaining chicken mixture and tortillas. Pour remaining pasta sauce over enchiladas. Sprinkle with remaining 1 cup cheese.

4. Bake, covered, for 25 to 30 minutes or until heated through and cheese melts. If desired, garnish with sour cream and additional green onions.