NO-GUILT CHICKEN ENCHILADAS

NO-GUILT CHICKEN ENCHILADAS

4 servings
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Ingredients
2 tbsp olive oil
1/2 cup onion, chopped
2 clove garlic, minced
1/2 cup mushrooms, sliced
1 1/2 cup canned diced tomatoes
1/8 tsp pepper
2 tsp green bell peppers, chopped
1 cup MAGNOLIA CHICKEN STATION BREAST FILLET, boiled and chopped
4 piece flour tortillas
1/2 cup MAGNOLIA CHEDDAR CHEESE, grated, divided (optional)
8 piece pitted black olives, sliced
1/2 cup plain low-fat yogurt

Procedure


Preheat oven at 3750F.

Cook onions, garlic and mushrooms in olive oil, stirring constantly about 1 minute. Add tomatoes, pepper and bell peppers. Reduce heat to medium and cook 5-8 minutes until sauce is thickened.

Transfer half of sauce to bowl and mix in chicken. Set aside.

Heat tortillas about 1 minute in skillet to make it flexible. Divide chicken evenly among the tortillas. Divide half of the grated cheese evenly on top of chicken. Roll up. Place seam side down in 8 x 8 x 2 inch baking dish. Top with remaining sauce and cheese. Bake for 15 to 20 minutes. Top with olives. Serve with yogurt.