10 Ounces Cooked chicken -- shredded
2 cups Scallions -- finely chopped
2 1/2 Cups Enchilada sauce -- see recipe
6 Inch prepared corn -- tortillas
1 1/2 Ounces Part-skim mozzarella cheese -- grated
Preheat oven to 400º F, unless you have a microwave. In a bowl, combine the chicken, half
the scallions, and 1/2 cup of the enchilada sauce. Soften the corn tortillas, two at a time, by
steaming them for 10 seconds, or cook in a microwave for 10 second on high. Spoon 1 cup
of the enchilada sauce on the bottom of a 9x11-inch pan. Fill each tortilla with about 1/4 cup
of the chicken mixture. Roll each tortilla and place seam side down on the sauce in the pan.
Top with the remaining cup of enchilada sauce, sprinkle with the cheese and the remaining
scallions. Bake for 10 minutes or microwave on high for 5 minutes.
YIELD: Serves 8