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.
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.
Serving Suggestion: Serve with a side of spicy black beans.