Santa Fe Enchilada Bake
- Source
- Kraft recipe card
- Serves
- 8
- Prep
- 20 min
- Cook
- 40 min
- Cuisine
- Mexican
Ingredients
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 each large onion and green pepper, chopped
- 1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
- 1 pkg. (10 oz.) frozen corn
- 12 corn tortillas (6 inch)
- 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
Steps
- HEAT oven to 400°F.
- COOK and stir chicken, onions and peppers in large nonstick skillet on medium heat 10 min. or until chicken is done. Stir in salsa and corn.
- ARRANGE 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each of the chicken mixture, sour cream and cheese. Repeat layers; cover.
- BAKE 40 min. or until heated through, uncovering for the last 10 min.
Notes
kraft kitchens tips - HEALTHY LIVING: Save 40 calories and 5g of fat per serving by preparing with BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
SERVING SUGGESTION: Top with chopped tomatoes, shredded lettuce and chopped fresh cilantro just before serving.
SUBSTITUTE: Substitute 1 drained 15-oz. can kidney beans for the corn.