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Main dishes

Santa Fe Enchilada Bake

Santa Fe Enchilada Bake recipe
photo by:kraft
What do you call a casserole filled with corn and chicken and fresh peppers layered with tortillas, salsa, sour cream and cheese? We call it one of our faves. You will too.
time
prep:
20 min
total:
1 hr
servings
total:
8 servings
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What You Need

1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
 each large onion and green pepper, chopped
1
jar  (16 oz.) TACO BELL® Thick & Chunky Salsa
1
pkg.  (10 oz.) frozen corn
12
 corn tortillas (6 inch)
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2
cups  KRAFT Mexican Style Finely Shredded Four Cheese

Make It

HEAT oven to 400ºF.

COOK and stir chicken, onions and peppers in large nonstick skillet on medium heat 10 min. or until chicken is done. Stir in salsa and corn.

ARRANGE 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each of the chicken mixture, sour cream and cheese. Repeat layers; cover.

BAKE 40 min. or until heated through, uncovering for the last 10 min.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living
Save 40 calories and 5g of fat per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Serving Suggestion
Top with chopped tomatoes, shredded lettuce and chopped fresh cilantro just before serving.
Substitute
Substitute 1 drained 15-oz. can kidney beans for the corn.
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