EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
CHICKEN ENCHILADAS
Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
Provided by Nagi
Categories Mains
Number Of Ingredients 20
Steps:
- Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.
Nutrition Facts : Calories 471 kcal, Carbohydrate 35 g, Protein 32 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1152 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
PAM'S ITALIAN CHICKEN ENCHILADAS
I bought some Tomato-Basil tortillas to make wrap sandwiches with, and I think they inspired this dish. I like Mexican food, my husband doesn't. We both like Italian. So to "fool" hubby into eating something with Mexican spices I made it half Mexican and half Italian. Believe me, the taste isn't half anything, It's Whole...
Provided by Pam Ellingson
Categories Tacos & Burritos
Time 2h30m
Number Of Ingredients 38
Steps:
- 1. Mix all of the filling ingredients together in a large bowl until evenly distributed. Cover and Refrigerate until needed.
- 2. Heat oil in a very large saucepan or stockpot, add onions and saute for a few minutes on medium high until softened and slightly browned. Add garlic and saute for about 30 seconds til fragrant but not browned. Put in the tomato paste, stirring constantly and saute for 30-45 seconds (will form a brownish paste at the bottom of the pan, do not burn)
- 3. Turn heat down to medium or medium low. Quickly pour in the diced tomatoes, tomato sauce and water. Stir and scrape the browned tomato paste to mix it in well. Add all the chopped and sliced chilies and peppers and stir until evenly distributed.
- 4. Add all the seasonings except sugar, salt and pepper. Stirring occasionally, cook at a slow simmer for 30 minutes or so to thicken. Taste and add salt, pepper and sugar (start with about one third of the sugar) to adjust the seasonings. If it is too acid or tomato-y, add a little more sugar (or even a pinch of baking soda to counteract acid)
- 5. Preheat oven to 350 and place rack in center of oven. Spray 2 9x15 baking pans (Like lasagna pans or casseroles) with cooking spray, and spread about 2 c. or more sauce liberally over bottom of pan. Set aside. Reserve majority of the sauce for topping enchiladas.
- 6. Remove filling from fridge. Lay out as many tortillas as is convenient for your working space. Spread a scant 2/3 c of filling in a strip across the lower center of the tortilla and roll up either enchilada style (Open ends) or burrito style (tuck in ends). Place close together in pans with seam side down . Roll enchiladas and fill pans until you have reached the desired amount.
- 7. Spread more sauce over the enchiladas. Add as much sauce as you want, but make sure the tortillas are all covered. (You may have sauce left over, or not, depending on how much you like. I love em smothered.)
- 8. Cover pans with aluminum foil and poke a few holes in the foil to vent steam. Bake 45 min. Remove foil and top with extra cheese. Return uncovered pans to oven and bake until brown and bubbly.
- 9. Serve hot with homemade flour tortilla chips, guacamole/salsa and salad.
- 10. Tortilla chips Very lightly butter plain flour tortillas (easily done with a brush and melted butter). Cut tortillas into wedges and spread on a flat baking sheet, avoid overlapping if possible. You can bake at 375 or broil (SET PAN AT LEAST 8-10" FROM BROILING ELEMENTS TO AVOID BURNING) Watch carefully and flip chips when they start browning well. When browned, remove pans and sprinkle lightly with chili powder and salt. Turn off oven and return them to it until they are dry and crunchy. Check to make sure they are not getting more brown than desired from residual heat.
THE BEST CHICKEN ENCHILADAS RECIPE
Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.
Provided by Valentina Ablaev
Categories Easy
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
- In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
- Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
- Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
- Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
- Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
- Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.
Nutrition Facts : Calories 375 kcal, Carbohydrate 24 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1606 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
CHICKEN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
- In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
- Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
- Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
- To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
- Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
- Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.
CHICKEN ENCHILADAS
Chicken enchiladas are filled with just chicken, cheese, and sauce and are a simple, easy way to make your favorite Mexican food at home.
Provided by Stephanie Keeping
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray a 9x13 baking dish with cooking oil spray. Set aside.
- In a large bowl, combine the shredded chicken meat, 1 (10-ounce) can of the enchilada sauce, the diced green chilies, taco seasoning, salt, black pepper and 1 cup of the crumbled cotija cheese. Using a large spoon, mix to combine.
- Fill and roll each tortilla by placing ½ to ¾ cup filling onto one side of the flour tortilla (you will want to create a line of chicken filling about an inch offset from the center) and start rolling from the end that has the filling.
- Place the filled and rolled tortilla, seam side down, into the prepared baking dish starting at one end. You will repeat this until all the flour tortillas are filled, rolled, and placed into the baking dish.
- Slowly and evenly pour the second (10-ounce) can of enchilada sauce onto the tops of the filled and rolled tortillas. Do not go all the way to the open edges of the chicken enchiladas. Leave about 1 inch of the edges of the enchiladas without sauce.
- Top the sauce-covered chicken enchiladas with the cheddar and jack shredded cheese. Make sure you get an even layer.
- Bake uncovered for 30 minutes or until bubbling and the cheese is melted.
- Garnish your baked chicken enchiladas with a few slices of jalapeño, a sprinkle of the remaining ¼ cup cotija cheese, chopped cilantro, and a few avocado slices.
Nutrition Facts : Calories 429 kcal, Carbohydrate 18 g, Protein 35 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 114 mg, Sodium 855 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
ITALIAN ENCHILADAS
I created this twist on enchiladas one night when I wanted an easy oven meal and had extra tortillas on hand. It turned out better than I expected. Pair it with steamed green beans or a tossed salad, and dinner is ready! -Yvonne Opp, Greenville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally., In a large skillet, cook pork and mushrooms over medium heat until meat is no longer pink; drain., Spread 1/3 cup sauce on the bottom of each of two greased 11x7-in. baking dishes. Place 4 pepperoni slices, 1/4 cup sausage mixture, 2 tablespoons provolone cheese and 1 heaping tablespoonful olives down the center of each tortilla. Roll up and place seam side down in prepared baking dishes. Pour remaining sauce over the top; sprinkle with Parmesan and remaining provolone cheese., Cover and bake one casserole at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 362 calories, Fat 23g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 1110mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
ITALIAN CHICKEN ENCHILADAS
Make and share this Italian Chicken Enchiladas recipe from Food.com.
Provided by Caroline Cooks
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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 pasta sauce over bottom of dish.
- Spoon about 1/4 cup of 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 400°F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.
Nutrition Facts : Calories 496.8, Fat 18.5, SaturatedFat 6.5, Cholesterol 69.8, Sodium 1185.4, Carbohydrate 50.1, Fiber 3.6, Sugar 14.4, Protein 31.5
ITALIAN ENCHILADAS
Steps:
- Melt the margarine in a large skillet over medium-high heat. Add the ground beef, onion, jalapenos, garlic, and seasoned salt and cook until browned, about 10 minutes. Remove from the heat and let it cool a bit, then mix in the spinach, bread crumbs, and cheeses. While still warm, put a couple of tablespoons of the mixture in each tortilla and roll up (it should be approximately 1-inch in diameter). To serve, cut tortillas in 3-inch sections, reheat in the microwave, and top with Alfredo or marinara sauce.
LOW-FAT CHICKEN ENCHILADAS RECIPE
Make your favorite restaurant-quality chicken enchiladas with this super easy-to-follow recipe. It is also packed with flavor and nutritious ingredients.
Provided by Recipes.net Team
Categories Baked
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Shred poached chicken and set aside.
- Heat rest of ingredients (except cheese and tortillas) in a saucepan and set aside.
- Spray a 9x13-inch pan with Pam.
- Heat corn tortilla.
- Place chicken and sauce down the middle.
- Roll and place in pan.
- Pour remaining sauce over top of enchiladas and top with cheese.
- Bake until bubbling and lightly brown.
Nutrition Facts : Calories 237.00kcal, Carbohydrate 10.00g, Cholesterol 59.00mg, Fat 9.00g, Fiber 1.00g, Protein 28.00g, SaturatedFat 5.00g, ServingSize 8.00, Sodium 735.00mg, Sugar 6.00g
CHICKEN ENCHILADA PASTA
This is a great use for leftover cooked chicken breasts. Larger shaped pastas like rotini, rotelle, bowties, and mafalda work best.
Provided by Parsley
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
- Cook the pasta according to package directions; drain well.
- Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
- Pour mixture into the 13 x 9 dish.
- Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
- Bake at 350 for about 20-30 minutes.
- Remove from oven.
- Serve with dallops of the sour cream, if desired.
Nutrition Facts : Calories 617.1, Fat 20.8, SaturatedFat 10.7, Cholesterol 92.6, Sodium 1183, Carbohydrate 69.2, Fiber 6.5, Sugar 10.9, Protein 39.6
CHICKEN ENCHILADAS
Make and share this Chicken Enchiladas recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- In small bowl, stir soup and sour cream together.
- Heat butter in saucepan over medium heat.
- Add onion and chili powder, cook until onion is tender.
- Stir in chicken, green chilies, and 3 TBS of soup mixture.
- Spread 1/4 cup mix along center of each tortilla.
- Roll, place seam side down in 12x8 baking dish.
- Spread remaining soup mixture over enchiladas.
- Bake, covered, for 15 minutes.
- Uncover, sprinkle with cheese, and bake 5 minutes more.
Nutrition Facts : Calories 614.2, Fat 34.6, SaturatedFat 16.6, Cholesterol 118.5, Sodium 1232, Carbohydrate 42.4, Fiber 2.9, Sugar 5.1, Protein 32.9
CHICKEN ENCHILADAS
My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.
Provided by Ali
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Prepare your enchilada sauce.
- In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
- Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
PAM'S CHICKEN ENCHILADA CASSEROLE
Enjoy this simple and delicious layered Mexican casserole with chicken, beans and cheese.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
- Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
- Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
- Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.
Nutrition Facts : Calories 639.2 calories, Carbohydrate 28.6 g, Cholesterol 142.4 mg, Fat 41.4 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 24.4 g, Sodium 1165.9 mg, Sugar 1.9 g
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Chicken Enchiladas
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
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- Preheat oven to 325°F. Heat oil in large skillet over medium-high heat. Spray 13x9-inch baking dish with cooking spray; set aside. Pour enchilada sauce in shallow bowl; set aside.
- Fry each side of a tortilla quickly in oil until pliable; dip in enchilada sauce. Place in baking dish and top with about 1/4 cup filling. Roll tortilla around filling and place seam-side down in baking dish. Repeat using all tortillas and filling.
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- 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 degree F oven for 10 to 12 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions. Makes 3 servings.
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