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Layered Guajillo Chicken Bake

Layered Guajillo Chicken Bake recipe
photo by:kraft
time
prep:
30 min
total:
55 min
servings
total:
6 servings

What You Need

3
 guajillo chiles, hydrated
3
cans   (8 oz. each) tomato sauce, divided
1
Tbsp.  oil
1/2
cup   chopped onions
1
clove  garlic, minced
2
tsp.  dried Mexican oregano, divided
6
 corn tortillas (6 inch), halved
3
cups   shredded cooked chicken
1
tub   (10 oz.) PHILADELPHIA Original Cooking Creme
1
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.
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