Chicken Enchiladas

Ingredients:

• 9 ounces chicken, chopped, cooked
• 1 small onion, chopped
• ½ cup shredded part skim mozzarella
• 2 cups shredded cabbage
• 5 8” tortillas
• 1 can diced tomatoes with green chilies, lightly drained
• ¼ cup Parmesan cheese
• Non-stick spray

1. Preheat oven to 350°F. Spray 9 by 12” baking dish with non-stick spray.
2. Combine chicken, onion, cabbage and mozzarella in a large bowl.
3. 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.
4. Top tortillas with tomato and sprinkle with Parmesan cheese. Cover with aluminum foil.
5. Bake for 30 minutes.

From Flavors of Fiesta by University of Illinois Extension