1 Tbsp. chopped canned chipotle peppers in adobo sauce
1 tsp. olive oil
1 pkg. (6 oz.) baby spinach leaves
2 cups shredded cooked chicken
1-1/2 cups KRAFT Finely Shredded Cheddar Cheese
8 corn tortilla s (6 inch)
2 green onions, sliced
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Let's Make It
Heat oven to 350°F.
Combine enchilada sauce, sour cream and peppers. Heat oil in medium nonstick skillet on medium heat. Add spinach; cook 2 to 3 min. or just until wilted, stirring frequently. Remove from heat. Add chicken and 1/2 cup enchilada sauce mixture; mix lightly.
Spread half the remaining enchilada sauce mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 4 tortillas, cutting into pieces and overlapping edges as necessary to form even layer. Top with half each of the chicken mixture and cheese; repeat all layers. Cover.
Bake 20 min. or until heated through, uncovering after 15 min. Sprinkle with onions.
Serve with a side of spicy black beans.
Prepare using KRAFT Mexican Style Finely Shredded Four Cheese.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* 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.