Santa Fe Enchilada Bake

By cnash

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 each large onion and green pepper, chopped
• 2 cups salsa
• 1 pkg. (10 oz.) frozen corn, thawed, drained
• 12 corn tortillas (6 inch)
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese

Details

Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400ºF.

COOK and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 min. 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 min. or until heated through, removing foil after 30 min. Let stand 5 min.