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Chicken Enchilada Bake
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Chicken Enchilada Bake

45 Minutes
20 Min Prep
45 Min Cook
We like a rolled enchilada, but not always the rolling. Cheesy and authentic-tasting with a jalapeño kick, this chicken bake is prepped in just 20 minutes.
What You Need
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8 servings
Original recipe yields 8 servings
4 cups shredded cooked chicken
1 can (19 oz.) enchilada sauce
1 can (11 oz.) corn, drained
2 large jalapeño pepper s, stemmed, chopped
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
6 corn tortilla s (6 inch)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Heat oven to 350°F.
2
Combine first 4 ingredients.
3
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with 1 cup cheese and tortillas. Spray lightly with cooking spray; cover.
4
Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with sour cream.
Kitchen Tips
Healthy Living
Good news! You'll save 30 calories and 4g of fat per serving by preparing with KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Make Ahead
Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake 30 min. or until heated through before topping with remaining cheese and baking until melted.
Special Extra
Sprinkle with chopped fresh cilantro before serving.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 760mg
33%
Total Carbohydrates 20g
7%
Dietary Fibers 3g
11%
Sugars 2g
4%
Protein 29g
58%
Vitamin A
40%
Vitamin C
10%
Calcium
25%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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.
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