1. In a small saucepan, heat sauce until heated through. 2. Cut chicken 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. Spread 2 tablespoons of the pasta sauce over bottom of the dish. 6. Spoon about 1/4 cup of the chicken mixture in each tortilla. Roll up. Place seam-side down in dish. 7. Repeat with remaining chicken mixture and tortillas. 8. Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese. 9. Bake in a 450 degree F oven for 10 to 12 minutes or until heated through and cheese is melted. ---------------------------------------------------------------------------
Nutrition
Ingredients
