Santa Fe Enchilada Bake

By ldelmas

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 each large onion and green pepper, chopped
• 1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 pkg. (10 oz.) frozen corn
• 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 on medium heat 10 min. or until chicken is done. Stir in salsa and corn.

ARRANGE 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each of the chicken mixture, sour cream and cheese. Repeat layers; cover.

BAKE 40 min. or until heated through, uncovering for the last 10 min.