Go cross-cultural with chicken and Italian pasta sauce and mozarella cheese in Mexican tortillas.

Italian-Style Enchiladas

1 (15-ounce) container refrigerated tomato-basil or marinara sauce
2 purchased broiled or roasted chicken breast halves (about 8 ounces cooked meat)
3 oil-packed dried tomato halves, drained
1 cup shredded mozarella or Monterey Jack cheese (4 ounces)
1 green onion, sliced
Nonstick cooking spray
6 ( 6-inch) flour tortillas

1. In a small saucepan, heat 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 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.
5. Bake in a 450°F (230°C) oven for 10 to 12 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.

Makes 3 servings.

Nutritional facts per serving: calories: 450, total fat: 17g, saturated fat: 7g, cholesterol: 93mg, sodium: 1058mg, carbohydrate: 40g, fiber: 4g, protein: 36g

Dietary Exchanges: 1 vegetable, 3 starch, 2 fat, 4 very-lean meat.

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.