Chicken Parmesan Enchiladas
Spanish-Style Rice
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 (8-oz) block cream cheese, cut into pieces
- 2 tsp Italian seasoning
- 8 burrito-size flour tortillas
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 (24-oz) jar pasta sauce
- 1 cup shredded Parmesan cheese
- 2 Tbsp chopped fresh basil (optional)
Instructions
- Preheat oven to 350°F. Cut chicken into 1-inch pieces; season lightly with salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 6 to 10 minutes or until done. Add cream cheese and Italian seasoning, stirring until cheese is melted.
- Spoon chicken mixture down center of each tortilla; sprinkle with mozzarella. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Spread pasta sauce over tortillas; sprinkle with Parmesan.
- Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with basil, if desired.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable Spanish-style rice
Side Dish Instructions
- Cook rice according to package directions.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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