Recipe by KNUDSEN
"Chicken, corn, bell peppers and salsa--the flavors of the Southwest--are layered with sour cream and shredded cheese with corn tortillas and baked for a quick, easy weeknight supper. "
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boneless skinless chicken breasts, cut into bite-size pieces
green pepper, chopped
1 (10 ounce) package
frozen corn, thawed, drained
12 (6 inch)
KNUDSEN Sour Cream
1 1/2 cups
KRAFT Mexican Style Shredded Four Cheese
I just finished havingths for dinner and I thought it was deliscious!! I would add a bit more chicken than it calls for,I lso added jalepenos.I used fat-free sour cream and skim milk basd cheese for a healthier version. Very good dinner!!I would recommend it toany family!
Just okay. Would rather just have tacos with the same ingredients.
I loved it! Very quick and easy to prepare. I'm not a huge bell pepper fan so i used black olives instead!!! YUM!
This recipe is a keeper! I did not have corn tortillas but I did have spinach tortillas which added color. I used red and green peppers and added black beans. It was beautiful, perfect for the holiday season.
Absolutely loved this dish. I took it to a potluck at work and it was a hit. Thanks
great, maybe instead of green peppers try black beans
Easy and delicious!!
This recipe was a hit!!! I added a half of red bell pepper (because it was in my fridge). I also used whole wheat tortillas, to make it slightly more healthy. Tasted so so good! Makes great left-overs!
* Percent Daily Values are based on a 2,000 calorie diet.
Santa Fe Enchilada Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 291
** Calories from Fat: 91
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