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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!
15 min
45 min
10 servings

What You Need

cans  (14-1/2 oz. each) diced tomatoes, drained
cup  KRAFT Zesty Italian Dressing, divided
 corn tortillas (6 inch)
cups  shredded cooked chicken, divided
 roasted poblano chiles, peeled, deveined and cut into thin strips, divided
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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