HEALTHY LIVING Santa Fe Enchilada Bake

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 large green peppers, chopped
• 1 large onion, chopped
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa
• 1 pkg. (10 oz.) frozen corn
• 12 whole wheat tortillas (6 inch)
• 1 cup BREAKSTONES Reduced Fat Sour Cream
• 1-1/2 cups KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
• 2 cups shredded lettuce
• 2 cups chopped tomatoes

1. Heat oven to 400 degrees F.
2. Cook and stir chicken, peppers and onions in large nonstick skillet on medium heat 8 to 10 min.
3. or until chicken is done.
4. Stir in salsa and corn.
5. Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 6 tortillas; cover with layers of half each of the chicken mixture, sour cream and cheese.
6. Repeat layers; cover.
7. Bake 40 min.
8. or until heated through, uncovering for the last 10 min.
9. Top with lettuce and tomatoes.

boneless skinless chicken breasts, green peppers, onion, taco, corn, whole wheat tortillas, cream, milk, shredded lettuce, tomatoes

Taken from www.kraftrecipes.com/recipes/healthy-living-santa-fe-enchilada-bake-183575.aspx (may not work)