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Ingredients
- Topping:
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 each large onion and 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
- 1 tomoes, 2 cups lettuce and 1 cups cilantro.
Details
Servings 8
Preparation time 20mins
Cooking time 80mins
Preparation
Step 1
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.
nutritional info per serving
Calories 370
Total fat 15 g
Saturated fat 8 g
Cholesterol 75 mg
Sodium 630 mg
Carbohydrate 38 g
Dietary fiber 5 g Sugars 6 g
Protein 22 g
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 8 %DV
Serving Suggestion:
Top with chopped tomatoes, shredded lettuce and chopped cilantro just before serving.
Substitute:
Substitute 1 can (15 oz.) kidney beans, drained and rinsed, for the corn
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