Recipe for cooking italian chicken enchiladas

Quick Meals- Salads and Wraps :: Savory Wraps

Italian Chicken Enchiladas

40 oz. seasoned pre-cooked chicken, cut into sm. strips
3 lb. ricotta cheese
5 heaping Tbsp. hot diced frozen green chiles
4 Tbsp. hot sauce
1 Tbsp. black pepper
2 tsp. granulated salt
Whole wheat tortillas
Marinara sauce
Grated Cheddar cheese

Mix together first six ingredients. Place an eight-oz. scoop of mixture into lrg. whole wheat tortilla, spreading mixture from end to end. Roll tortilla around prepared filling.

Preheat oven to 375 degrees F.

Pour marinara sauce into bottom of glass casserole dish. Put rolled enchiladas on top of sauce. Top enchiladas with more sauce, enough to nearly cover them. Top with grated cheese to taste. Bake for 45 min.

Let stand five min. before servings.