Red Enchiladas Casserole

• For guajillo chile sauce:
• 6 dried guajillo chiles stemmed and seeded
• 1 large red tomato Safeway 1 lb For $1.29 thru 02/09
• 2 garlic cloves
• 1/2 cup water
• 1 tsp. ground cumin
• 1 tsp. dried Mexican oregano
• 1 WYLER'S Instant Bouillon Chicken Flavored Cube
• For the Enchiladas Casserole:
• 6 corn tortillas (yellow or white)
• 1 cup shredded cooked chicken
• 1/2 cup guajillo chile sauce
• 2 Tbsp. white onion
• 1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

1. First start cooking the guajillo chile sauce in a medium saucepan.
2. Place saucepan on stove and add the guajillo peppers, the tomato, garlic and water.
3. Cook for 10 minutes at medium heat or until the peppers are tender.
4. Add this mixture to the blender and blend until all ingredients are incorporated.
5. Using a strainer, strain the sauce and pour the sauce back into the saucepan.
6. Season with cumin, oregano and chicken bouillon and let the sauce simmer just to a boil.
7. Heat oven to 350F o 375F.
8. To prepare the enchiladas stuff each tortilla with shredded chicken and roll like a taco; make 6 taquitos.
9. Place each taco into a suitable baking dish and add the guajillo chile sauce and chopped onion.
10. Finally add the KRAFT shredded cheese and cover with foil.
11. Bake the enchilada casserole for 15-20 minutes and serve hot.

chile sauce, red tomato, garlic, water, ground cumin, oregano, chicken, corn tortillas, chicken, guajillo chile sauce, white onion, four cheese

Taken from www.kraftrecipes.com/recipes/red-enchiladas-casserole-184315.aspx (may not work)