I had a craving for Mexican one day, and not knowing much about preparing Mexican food (other than the occasional chili recipe) I thought I'd tackle chicken enchiladas. This is my version with a slight Italian flair. —Jill
1 package whole wheat tortillas (you can substitute corn tortillas or whatever flavor you like)
1 lb. ground chicken
1 small jar mild salsa
2 cans tomato sauce
2 packages low-sodium taco seasoning
1 can northern beans (drained and rinsed)
1 package shredded mozzarella cheese (you can use cheddar or a Mexican cheese blend if you prefer)
Preheat oven to 375 degrees.
Brown the chicken in a skillet until almost completely cooked. Add salsa, tomato sauce, and one packet of taco seasoning.
Add the beans and stir.
Scoop chicken mixture (about 1/4 cup) in a wrap and roll.
Place in a baking dish that has been lightly coated with cooking spray and drizzled with a little of the tomato sauce.
Do this with all of the wraps and place them in a row in the baking dish.
Mix the other can of tomato sauce with second packet of taco seasoning and drizzle over rolled enchiladas. Top with cheese and bake 20minutes.
Serve bubbly hot and top with your favorite toppings like sour cream, red onions, lettuce, or chopped tomatoes. Olé!