Italian Enchiladas

This suprising dish looks everything like Mexican enchiladas but tastes like Italian food. It has a strong aroma from the fresh herbs too.

Ingredients 

10 tortillas 

1 cup mozzarella,  shredded 

Filling

2 lb chicken (4-5 breasts) grilled and cooled and chopped into 1/2 in or smaller squares 

1 zucchini shredded, squeezed to remove liquid 

5 mushrooms, chopped and cooked on a high heat until tender without oil

1 cup shredded mozzarella 

1 cup sour cream

1 tbl Italian seasoning 

1/2 tsp black pepper 

1/2 cup fresh, chopped basil

1/4 cup fresh, chopped parsley 

3 cloves garlic, pressed

Sauce

16 oz spaghetti sauce 

1/ cup chopped, fresh basil

1 tbl Italian seasoning 

1 tsp pepper

2 cloves garlic, pressed

1. Preheat oven to 350 degrees. 

2. Prep filling and mix it into a bowl. It is easier if the chicken is from leftovers. 

3. in a 13x9 casserole pan roll 1/2c filling into each tortilla. Plase in oven and cook until tortillas look a little dry; about 15 minutes  

4. Mix sauce into a bowl and set aside.

5. Remove from oven and use a baster brush to rub sauce over the tortillas as desired (I prefer a light dusting and then save the remaining sauce). Put back into the oven for 5 minutes.

6. Remove from the oven and sprinkle 1 cup mozzarella cheese over the top. Turn oven to 450 degrees and leave in until the cheese is melted as desired.