Roasted Pepper and Chicken Tortilla Casserole

• 2 cans (14-1/2 oz. each) diced tomatoes, drained
• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 12 corn tortillas (6 inch)
• 4 cups shredded cooked chicken, divided
• 8 roasted poblano chiles, peeled, deveined and cut into thin strips, divided
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided

1. Heat oven to 350F.
2. Blend tomatoes and 1/4 cup dressing in blender until smooth.
3. Heat small heavy skillet on medium-high heat.
4. Brush tortillas with remaining dressing.
5. Add, 1 at a time, to skillet; cook 2 to 3 min.
6. or just until warmed.
7. Arrange 6 tortillas on bottom of 13x9-inch baking dish sprayed with cooking spray.
8. Cover with layers of half each of the chicken, peppers, tomato sauce and cheese; top with remaining tortillas, chicken, peppers and tomato sauce.
9. Cover.
10. Bake 30 min.
11. or until heated through, uncovering and topping with remaining cheese for the last 5 min.

tomatoes, italian dressing, corn tortillas, chicken, poblano chiles, four cheese

Taken from www.kraftrecipes.com/recipes/roasted-pepper-chicken-tortilla-casserole-144261.aspx (may not work)