Ingredients
9 ounces chicken (chopped, cooked)
1 small onion (chopped)
2 cups cabbage (shredded)
1 can diced tomatoes with green chilies (lightly drained)
5 tortillas (8-inch)
1/2 cup mozzarella (shredded, part-skim)
1/4 cup parmesan cheese
Steps
- Preheat oven to 350°F.
- Spray 9 by 12” baking dish with nonstick spray.
- Combine chicken, onion, cabbage and mozzarella in a large bowl.
- Place about ½ cup chicken mixture on tortilla, spreading mixture to form a line across largest width.
- Roll ingredients in tortilla and place in a baking dish.
- Top tortillas with tomato and sprinkle with Parmesan cheese.
- Cover with aluminum foil.
- Bake for 30 minutes.
U.S. Department of Agriculture. Nutrition.gov Website. Chicken Enchiladas. Recipe source: Source University of Illinois Extension. Available at nutrition.gov/recipes. Access date: 09-05-2024.