Main dishes

Chicken Enchilada Bake

photo by:kraft

We love a rolled enchilada, but not always the rolling. Just as cheesy and authentic-tasting, with a jalapeño kick, this 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

cups shredded cooked chicken

can (19 oz.) enchilada sauce

can (11 oz.) corn, drained

large jalapeño peppers, stemmed, chopped

pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided

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.

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Martao17

posted:5/7/2013

Love this recipe! Fast and super easy. I layered a few tortillas on the bottom and spread refried beans first, than spread all the other ingredients. I cut up the tortillas to cover the top of the casserole. It was amazing! I also didn't add quite as much of the sauce but served it with fresh pico de gallo. Perfect dinner!

a cook

posted:12/20/2012

Wow! I followed some reviews' suggestions: added drained Rotel, layered ingredients, cut up tortillas. I used black beans instead of corn, used green enchilada sauce and skipped the jalapeños. This recipe is at the top of my faves list!

a cook

posted:4/19/2012

I left out the jalepenos and added some cumin. Otherwise, it was a dish my whole family enjoyed.

judyweiss

posted:4/10/2012

This was a hit with my family. I did cut the tortillas into strips and layer everything twice - could have used a little more liquid. I also added some garlic pepper (one of my staples) and a little chili powder for extra flavor. I was looking for something to use leftover chicken and this was a great way to do it!

Nozama02

posted:3/2/2012

Yummy!

Frank Kelch

posted:9/27/2011

Like most, I also changed this a tad. I diced up my corn tortilla's, used 10 instead of six. I also used on jalapeno that was diced and deveined with no seeds. I also used a 4 oz can of Green Chilli's. Topped it off with mozzarella cheese, and baked till it was toasty.

LoreXIII

posted:8/4/2011

I tweaked this recipe a bit, but not much. Layered it like a lasagna and it held together much better. Another time I added Mexican rice for some extra filling and it was delicious. This is definitely a family favorite!

daday01

posted:7/14/2011

This was surprisingly very good. It's a very simple recipe which I almost passed up but the blend of the simple ingrediants is just right. We did not have any left overs. I served with the sour cream, lettuce and tomatoes.

sjanise

posted:6/25/2011

Excellent flavor, easy and quick. Served it with a salad. It will be a regular in our house!

davey.marissa

posted:6/1/2011

Really easy and very good. Great for weeknights when you're busy!