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Main dishes

Chicken Enchilada Bake

Chicken Enchilada Bake recipe
photo by:kraft
We like a rolled enchilada, but not always the rolling. Cheesy and authentic-tasting with a jalapeño kick, this chicken bake is prepped in just 10 minutes.
time
prep:
10 min
total:
40 min
servings
total:
8 servings
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What You Need

4
cups  shredded cooked chicken
1
can  (19 oz.) enchilada sauce
1
can  (11 oz.) corn, drained
2
large  jalapeño peppers, stemmed, chopped
1
pkg.  (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
6
 corn tortillas (6 inch)
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 350°F.

COMBINE first 4 ingredients.

SPOON into 13x9-inch baking dish sprayed with cooking spray; top with 1 cup cheese and tortillas. Spray lightly with cooking spray; cover.

BAKE 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Served topped with sour cream.

Kraft Kitchens Tips

Healthy Living
Good news! You'll save 30 calories and 4 grams of fat per serving by preparing with KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Make Ahead
Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake 30 min. or until heated through before topping with remaining cheese and continuing as directed.
Special Extra
Top with chopped cilantro just before serving.
K:9803v3E:98047
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