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Tuscan Enchiladas

Submitted by: Mary on 02/17/2004
2281 views
2.60 avg rating
153 votes
 
 
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Ingredients

1 (15 oz) Marinara sauce
1 lb Cooked, shredded chicken breast
4 Oil packed sun-dried tomatoe halves, drained

1 C Shredded mozzarella cheese
1 C Asiago Cheese (grated)
2 Green onions, sliced
8 Low carb tortillas
Non-stick cooking spray

Directions

In a small saucepan, heat sauce until heated through.



Finely chop sun dried tomatoes.



Toss together chicken, sun dried tomatoes, 1/2 cup of asiago cheese and 1/2 cup of mozzarella cheese, and the green onion.



To assemble the enchiladas, coat a 2 quart rectangular baking dish with non-stick cooking spray.



Spread 2 tablespoons of the pasta sauce over the bottom of the dish.



Spoon about 1/4 cup of the chicken mixture just below the center of each tortilla. Roll up. Place seam-side down in dish. Repeat with remaining chicken mixture and tortillas.



Pour remaining pasta sauce over the enchiladas. Sprinkle with remaining cheese.



Bake in a preheated 450F degree oven for 10 to 12 minutes or until heated through and cheese is melted.



Garnish with sliced green onions.

Servings

4

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

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