Chicken, Spinach and Chipotle Enchilada Bake

Name: Chicken, Spinach and Chipotle Enchilada Bake
Prep time: 20 min
Yield: 6 servings
Ingredients: 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

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

MAKE IT

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.

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.