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  • Chicken, Spinach & Chipotle Enchilada Bake

Chicken, Spinach & Chipotle Enchilada Bake

00:40:00 6 servings, 1/6 recipe (174 g) each
Recipe By
1
0 0 Reviews
Prep Time
20
min.
Total Time
40
min.
Servings

6 servings, 1/6 recipe (174 g) each

Canned chipotle peppers add a touch of heat to this tasty chicken enchilada bake. Served with a crisp green salad, our Chicken, Spinach & Chipotle Enchilada Bake is a weeknight winner!

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What You Need

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Make It

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  • 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 onto 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.

Serving Suggestion

Serve with a crisp green salad tossed with your favourite Kraft Dressing.

Substitute

Prepare using Cracker Barrel Shredded Habanero Heat Cheese.

Servings

  • 6 servings, 1/6 recipe (174 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (174 g) each
AMOUNT PER SERVING
Calories 330
% Daily Value
Total fat 16g
Saturated fat 9g
Cholesterol 70mg
Sodium 860mg
Carbohydrate 24g
Dietary fibre 3g
Sugars 5g
Protein 23g
   
Vitamin A 50 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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