Discover a new favorite with Easy Enchilada Casserole. Our Easy Enchilada Casserole is filled with peppers, corn, chicken, salsa, sour cream and cheese.
What You Need
Original recipe yields 8 servings
1 lb. boneless skinless chicken breast s, 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 tortilla s (6 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
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Let's 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.
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.
Top with chopped tomatoes, shredded lettuce and chopped fresh cilantro just before serving.
Substitute 1 drained 15-oz. can kidney beans for the corn.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.