CHICKEN, SPINACH & CHIPOTLE ENCHILADA BAKE

Chicken, Spinach & Chipotle Enchilada Bake image

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 can (10 oz.) enchilada sauce
1 cup KNUDSEN Sour Cream
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 tortillas (6 inch)
2 green onions, sliced

Steps:

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.

Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g