Italian Chicken Enchiladas - cooking recipe

Ingredients

1 (15 ounce) jar marinara sauce
8 ounces cooked chicken breasts (2 halves, roasted)
3 tomatoes, halves (dried oil-packed)
1 cup shredded mozzarella cheese (4 oz) or 1 cup monterey jack cheese (4 oz)
1 green onion, sliced
nonstick cooking spray
6 (6 inch) flour tortillas

Preparation

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\u00b0F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.