Layered Guajillo Chicken Bake

• 3 guajillo chiles, hydrated
• 3 cans (8 oz. each) tomato sauce, divided
• 1 Tbsp. oil
• 1/2 cup chopped onions
• 1 clove garlic, minced
• 2 tsp. dried Mexican oregano, divided
• 6 corn tortillas (6 inch), halved
• 3 cups shredded cooked chicken
• 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Heat oven to 350F.
2. Blend chiles and 1 can tomato sauce in blender until smooth.
3. Heat oil in large skillet on medium-high heat.
4. Add chile mixture, remaining tomato sauce, onions, garlic and 1 tsp.
5. oregano; stir.
6. Cook 5 min., stirring occasionally.
7. Reserve 1/2 cup sauce.
8. Spread 1/2 cup of the remaining sauce onto bottom of 8-inch square baking dish.
9. Cover with layers of 4 tortilla halves, half the chicken, 1 cup of the remaining sauce, half the cooking creme and 1/4 cup mozzarella.
10. Repeat layers.
11. Top with remaining tortillas, reserved sauce and remaining mozzarella and oregano; cover.
12. Bake 25 min., uncovering after 20 min.

guajillo chiles, tomato sauce, oil, onions, clove garlic, oregano, corn tortillas, chicken, philadelphia original cooking creme, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/layered-guajillo-chicken-bake-125062.aspx (may not work)