Main dishes

Layered Guajillo Chicken Bake

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photo by:kraft

time

prep:

30 min

total:

55 min

servings

total:

6 servings

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What You Need

guajillo chiles, hydrated

cans (8 oz. each) tomato sauce, divided

Tbsp. oil

1/2

cup chopped onions

clove garlic, minced

tsp. dried Mexican oregano, divided

corn tortillas (6 inch), halved

cups shredded cooked chicken

tub (10 oz.) PHILADELPHIA Original Cooking Creme

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

HEAT oven to 350°F.

BLEND chiles and 1 can tomato sauce in blender until smooth. Heat oil in large skillet on medium-high heat. Add chile mixture, remaining tomato sauce, onions, garlic and 1 tsp. oregano; stir. Cook 5 min., stirring occasionally. Reserve 1/2 cup sauce.

SPREAD 1/2 cup of the remaining sauce onto bottom of 8-inch square baking dish. Cover with layers of 4 tortilla halves, half the chicken, 1 cup of the remaining sauce, half the cooking creme and 1/4 cup mozzarella. Repeat layers. Top with remaining tortillas, reserved sauce and remaining mozzarella and oregano; cover.

BAKE 25 min., uncovering after 20 min.

Kraft Kitchens Tips

Serving Suggestion

Serve with a crisp, mixed green salad.

Substitute

Substitute pasilla chiles for the guajillo chiles.

How to Hydrate Dried Chiles

Use plastic gloves to remove the stems of the chiles; shake out the seeds. Place chiles in small bowl. Add enough boiling water to cover chiles; let stand 10 to 15 min. or until chiles are softened.