Santa Fe Enchilada Bake

By ngaldi

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 cups salsa
• 1 package (10 oz.) frozen corn, thawed and drained
• 12 corn tortillas (6 inch)
• 1 cup sour cream
• 1 1/2 cups Mexican Style Finely shredded Four Cheese

Preparation

Step 1

Heat oven to 400°F.
Cook and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spray on medium heat for 10 minutes or until chicken is cooked through. Stir in salsa and corn.
Arrange 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of 1/2 each chicken mixture, sour cream and cheese. Repeat layers; cover with foil.
Bake 40 minutes or until heated through, removing foil after 30 minutes. Let stand 5 minutes.