No rolling-up required to make this cheesy enchilada bake! Just layer the bottom of the dish with tortillas and repeat until delicious!
What You Need
Original recipe yields 8 servings
1 lb. ground chicken
1 large onion, chopped
2 cloves garlic, minced
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) kidney beans, drained
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® Taco Seasoning Mix
6 flour tortilla s (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Hot Habanero Cheese
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Let's Make It
Heat oven to 400ºF.
Brown chicken with onions and garlic in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
Place 3 tortillas in single layer on bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with layers of half each chicken mixture, sour cream and cheese. Repeat layers; cover.
Bake 30 min.; uncover. Bake 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min.
Top with chopped tomatoes, shredded lettuce and cilantro just before serving.
Assemble recipe as directed. Cover with foil. Freeze uncooked casserole for up to 3 months. Heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min.
Set out bowls of chopped lettuce, tomatoes and avocados so everyone can help themselves to their favorite toppings.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 4g
* 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.