Chicken Enchilada Bake

• 4 cups shredded cooked chicken
• 1 can (19 oz.) enchilada sauce
• 1 can (11 oz.) corn, drained
• 2 large jalapeno peppers, stemmed, chopped
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 6 corn tortillas (6 inch)
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat oven to 350F.
2. Combine first 4 ingredients.
3. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with 1 cup cheese and tortillas.
4. Spray lightly with cooking spray; cover.
5. Bake 25 min.
6. Top with remaining cheese; bake, uncovered, 5 min.
7. or until melted.
8. Serve topped with sour cream.

chicken, enchilada sauce, corn, jalapeno peppers, four cheese, corn tortillas, s

Taken from www.kraftrecipes.com/recipes/chicken-enchilada-bake-98047.aspx (may not work)