CHICKEN, SPINACH AND CHIPOTLE ENCHILADA BAKE
Prep Time: 20 min. | Total Time: 35 min. | Makes: 6 servings
WHAT YOU NEED
1 can (10 oz.) enchilada sauce
1 cup KNUDSEN Sour Cream
1 Tbsp. chopped canned chipotle peppers in adobo sauce
1 pkg. (6 oz.) baby spinach leaves
1 tsp. olive oil
2 cups shredded cooked chicken
1-1/2 cups KRAFT Finely Shredded Cheddar Cheese
8 corn tortillas (6 inch)
2 green onions, sliced
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 into 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.
Nutrition Information Per Serving
400 calories, 23g total fat, 11g saturated fat, 100mg cholesterol, 500mg sodium, 24g carbohydrate, 3g dietary fiber, 4g sugars, 24g protein, 50%DV vitamin A, 6%DV vitamin C, 30%DV calcium, 10%DV iron.