Go cross-cultural with chicken using Italian pasta sauce and mozzarella cheese for the classic Mexican dish, enchiladas.
1 (15-ounce) container refrigerated tomato-basil or your favorite marinara or spaghetti sauce
2 purchased broiled or roasted chicken breast halves (about 8 ounces cooked meat)
3 oil-packed dried tomato halves, drained
1 cup shredded mozzarella or Monterey Jack cheese (4 ounces)
1 green onion, sliced
Nonstick cooking spray
6 ( 6-inch) flour tortillas
- In a small saucepan, heat 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 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°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 Information Per Serving (1/3 of recipe): 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.