CHICKEN ENCHILADA BAKE

Chicken Enchilada Bake image

We like a rolled enchilada, but not always the rolling. Cheesy and authentic-tasting with a jalapeño kick, this chicken bake is prepped in just 20 minutes.

Provided by My Food and Family

Categories Bread

Time 45m

Yield 8 servings

Number Of Ingredients 7

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Ingredients

4 cups shredded cooked chicken
1 can (19 oz.) enchilada sauce
1 can (11 oz.) corn, drained
2 large jalapeño peppers, stemmed, chopped
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
6 corn tortillas (6 inch)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Heat oven to 350°F.
Combine first 4 ingredients.
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with 1 cup cheese and tortillas. Spray lightly with cooking spray; cover.
Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with sour cream.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

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