Comida Kraft
Recipe Box

Santa Fe Enchilada Bake

Prep Time
20
min.
Total Time
1
hr.
Servings

8 servings

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.

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What You Need

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Make It

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  • 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.

Healthy Living

Save 30 calories and 5g of fat, including 3 g sat fat by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and adding 1/2 cup tomatoes and 2 cups lettuce for topping.

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 360
Total fat 15g
Saturated fat 8g
Cholesterol 75mg
Sodium 580mg
Carbohydrate 36g
Dietary fiber 5g
Sugars 6g
Protein 22g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This dish was excellent, but I would highly recommend an adjustment: add 1 - cans cream of chicken... This dish was excellent, but I would highly recommend an adjustment: add 1 - cans cream of chicken soup to the sour cream (stir until smooth), I also added a handful or two of Rotel tomotoes and green chilis, when adding this layer use liberally (this helps keep the dish from drying out and adds a great kick of flavor). I also suggest using lots of cheese. I have made this several times, and have enjoyed it everytime - AND it re-heats well!! ENJOY!
Date published: 2010-02-26
Rated 5 out of 5 by from This recipe was super easy. This recipe was super easy. The most time consuming thing for me was thawing the chicken because I didn't plan ahead. I didn't have any green pepper, but know I would like that in it too. I guess we're pigs because 8 servings was only 4 for us. ;-) This will be a regular for our dinner recipes. Topped with more sour cream when served, and next time I plan to add sliced black olives. Served with tortilla chips on the side.
Date published: 2012-01-05
Rated 5 out of 5 by from Substituted red bell peppers and pablano peppers for green bell peppers. Substituted red bell peppers and pablano peppers for green bell peppers. Substituted Rotel mild green chiles and tomatoes for salsa. Mixed sour cream into chicken mixture instead of spreading on top of chicken mixture. Half of this recipe fits perfectly into a 11X7 casserole dish. It's very moist and yummy. This is one of the easiest recipes for this type of Mexican Casserole that I've found.
Date published: 2014-08-09
Rated 5 out of 5 by from My family loves this recipe. My family loves this recipe. I use equal parts of sour cream with ranch dressing instead of just sour cream. That gives it an extra zing. I also add one can of diced tomatoes along with the salsa. My family insists that I fix this at least once a month.
Date published: 2011-10-19
Rated 4 out of 5 by from I substituted leftover turkey for the chicken, but otherwise made the recipe as is. I substituted leftover turkey for the chicken, but otherwise made the recipe as is. It was awkward to spread the sour cream, and I ended up mixing it in with the meat layer. I thought it could use some more zip, but the family liked it fine.
Date published: 2010-12-06
Rated 5 out of 5 by from It's a good starter recipe. It's a good starter recipe. I couldn't make this as written as we don't ******at, so I subbed the chicken for 1 1/2 cups cooked black beans and 1/2 lb. sliced baby bella mushrooms. I also subbed the bell pepper for a poblano, the salsa and sour ***** for homemade enchilada sauce and added 1/2 cup of chopped walnuts to the veggie mix.
Date published: 2016-02-29
Rated 5 out of 5 by from Saw the recipe on the back of the cheese package. Saw the recipe on the back of the cheese package. I followed the recipe but added chopped cilantro, low sodium taco seasoning, and cayenne pepper (for more heat) to my chicken mixture. Soooo good! My boyfriend loved it as well. I'll add black olives and may try diced tomatoes next time. I don't even like Mexican food, but this ROCKS!
Date published: 2013-04-02
Rated 5 out of 5 by from Very quick, very easy, and very good. Very quick, very easy, and very good. My husband came back for seconds... then thirds! :) I only had 10 tortillas in my pantry and it worked fine. I needed more than 1 cup sour cream. I used a whole 16 oz container for the dish and then some for topping with tomatoes and shredded lettuce after it had baked.
Date published: 2009-06-18
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