Layered Chicken Enchilada Bake

• 1 lb. ground chicken
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, minced
• 1-1/2 cups TACO BELL Thick & Chunky Salsa
• 1 can (15 oz.) kidney beans, drained
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 Tbsp. TACO BELL Taco Seasoning Mix
• 6 flour tortillas (8 inch)
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1-1/2 cups KRAFT Shredded Hot Habanero Cheese

1. Heat oven to 400 degrees F.
2. Brown chicken with onions and garlic in large skillet on medium-high heat; drain.
3. Stir in salsa, beans, dressing and seasoning mix.
4. Place 3 tortillas in single layer on bottom of 13x9-inch baking dish sprayed with cooking spray.
5. Cover with layers of half each chicken mixture, sour cream and cheese.
6. Repeat layers; cover.
7. Bake 30 min.
8. ; uncover.
9. Bake 10 min.
10. or until casserole is heated through and cheese is melted.
11. Let stand 5 min.

ground chicken, onion, garlic, taco, kidney beans, italian dressing, taco, flour tortillas, s, cheese

Taken from www.kraftrecipes.com/recipes/layered-chicken-enchilada-bake-183838.aspx (may not work)