Santa Fe Enchilada Bake

Prep. Time: 25 min.
Makes: 4 Servings

What You Need:
1 lb. boneless skinless chicken breasts cut into bite-size pieces
1 large onion chopped up
1 large green pepper chopped up
2 cups salsa
1 pkg. (10oz) frozen corn, thawed, drained
12 corn tortillas (I use flour)
1 cup sour cream
1 1/2 cups Mexican style finely shredded four cheese

1. Heat oven to 400 degrees F.
2. 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.
3. 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.
4. Bake 40 minutes or until heated through, removing foil after 30 minutes. Let stand 5 min.

**I think it makes a lot more than 4 servings. I serve with rice.