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Main dishes

Roasted Pepper and Chicken Tortilla Casserole

photo by:kraft
This crowd-pleasing Roasted Pepper and Chicken Tortilla Casserole is perfect for entertaining—and ready to serve in just 30 minutes!
time
prep:
15 min
total:
45 min
servings
total:
10 servings

What You Need

2
cans  (14-1/2 oz. each) diced tomatoes, drained
1/2
cup  KRAFT Zesty Italian Dressing, divided
12
 corn tortillas (6 inch)
4
cups  shredded cooked chicken, divided
8
 roasted poblano chiles, peeled, deveined and cut into thin strips, divided
1
pkg.  (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided

Make It

HEAT oven to 350°F.

BLEND tomatoes and 1/4 cup dressing in blender until smooth. Heat small heavy skillet on medium-high heat. Brush tortillas with remaining dressing. Add, 1 at a time, to skillet; cook 2 to 3 min. or just until warmed.

ARRANGE 6 tortillas on bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with layers of half each of the chicken, peppers, tomato sauce and cheese; top with remaining tortillas, chicken, peppers and tomato sauce. Cover.

BAKE 30 min. or until heated through, uncovering and topping with remaining cheese for the last 5 min.

Kraft Kitchens Tips

Special Extra
Garnish each serving with a small dollop of BREAKSTONE'S or KNUDSEN Sour Cream and sprinkling of chopped fresh cilantro.
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