1. In a small saucepan, heat sauce until heated through. 2. Meanwhile, remove bones from chicken; cut meat into bite-size strips. 3. Finely chop dried tomatoes. 4. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion. 5. To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray. 6. Spread 2 tablespoons pasta sauce over bottom of dish. 7. Spoon about 1/4 cup of chicken mixture just below center of each tortilla. 8. Roll up. 9. Place seam-side down in dish. 10. Repeat with remaining chicken mixture and tortillas. 11. Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese. 12. 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
Ingredients
