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Chicken enchilada bake
Nb persons: 0
Yield:
Preparation time: 20 min
Total time: 1 hour 0 min
Source:
| (26) Makes: 8 servings What You Need | |
| 1 lb. | boneless skinless chicken breasts, cut into bite-size pieces |
| 1 | large onion, chopped |
| 1 | green pepper, chopped |
| 2 cups | salsa |
| 1 pkg. (10 oz.) | frozen corn, thawed, drained |
| 12 | corn tortillas, (6 inch) |
| 1 cup | BREAKSTONE'S or KNUDSEN Sour Cream |
| 1-1/2 cups | KRAFT Mexican Style Finely Shredded Four Cheese |
Make It
Heat oven to 400ºF. Cook and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 min. or until chicken is cooked through. Stir in salsa and corn.
Arrange 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of 1/2 each chicken mixture, sour cream and cheese. Repeat layers; cover with foil.
Bake 40 min. or until heated through, removing foil after 30 min. Let stand 5 min.
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