Santa Fe Enchilada Bake

• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 cups salsa
• 1 (10 ounce) package frozen corn, thawed, drained
• 12 corn tortillas (6 inch)
• 1 cup sour cream
• 1 1/2 cups mexican style finely shredded four cheese

1. Heat oven to 400 degrees.
2. Cook and stir chicken, onions and peppers in nonstick skillet sprayed with cooking spray. for 10 minutes or until the chicken is cooked through. Stir in salsa and corn.
3. Arrange 6 tortillas on bottom of a 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 mintues.
5. Let stand 5 mintues.

chicken breast, onion, green bell pepper, salsa, frozen corn, corn tortillas, sour cream, mexican style finely shredded

Taken from www.food.com/recipe/santa-fe-enchilada-bake-447779 (may not work)