Santa Fe Enchilada Bake

4.4
(35)

Chicken, corn, bell peppers and salsa--the flavors of the Southwest--are layered with sour cream and shredded cheese with corn tortillas and baked for a quick, easy weeknight supper.

3
Prep Time:
20 mins
Additional Time:
40 mins
Total Time:
1 hr
Servings:
8
Yield:
8 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces

  • 1 large onion, chopped

  • 1 large green pepper, chopped

  • 2 cups salsa

  • 1 (10 ounce) package frozen corn, thawed, drained

  • 12 (6 inch) corn tortillas

  • 1 cup KNUDSEN Sour Cream

  • 1 ½ cups KRAFT Mexican Style Shredded Four Cheese

Directions

  1. Heat oven to 400 degrees F.

  2. 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.

  3. 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.

  4. Bake 40 min. or until heated through, removing foil after 30 min. Let stand 5 min.

Nutrition Facts (per serving)

349 Calories
16g Fat
34g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 349
% Daily Value *
Total Fat 16g 20%
Saturated Fat 8g 40%
Cholesterol 73mg 24%
Sodium 591mg 26%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 23g 46%
Vitamin C 21mg 24%
Calcium 63mg 5%
Iron 2mg 8%
Potassium 508mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.