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HEALTHY LIVING Santa Fe Enchilada Bake
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HEALTHY LIVING Santa Fe Enchilada Bake

1 Hour
20 Min Prep
1 Hr Cook
Healthy Living
You ordinarily roll enchiladas, but in this good-for-you, easy-prep casserole—you layer. We tipped a hat to Santa Fe by adding peppers, corn and onions!
What You Need
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8 servings
Original recipe yields 8 servings
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
2 large green pepper s, chopped
1 large onion, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 pkg. (10 oz.) frozen corn
12 whole wheat tortilla s (6 inch)
1 cup BREAKSTONE’S Reduced Fat Sour Cream
1-1/2 cups KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
2 cups shredded lettuce
2 cups chopped tomatoes
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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
Heat oven to 400ºF.
2
Cook and stir chicken, peppers and onions in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in salsa and corn.
3
Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 6 tortillas; cover with layers of half each of the chicken mixture, sour cream and cheese. Repeat layers; cover.
4
Bake 40 min. or until heated through, uncovering for the last 10 min. Top with lettuce and tomatoes.
Kitchen Tips
Substitute
Substitute 1 drained 15.5-oz. can kidney beans for the corn.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 820mg
36%
Total Carbohydrates 40g
15%
Dietary Fibers 4g
14%
Sugars 8g
16%
Protein 26g
52%
Vitamin A
25%
Vitamin C
40%
Calcium
45%
Iron
10%
* 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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