Santa Fe Enchilada Bake

• 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 Thick & 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

1. Heat oven to 400 degrees F.
2. Cook and stir chicken, onions and peppers in large nonstick skillet on medium heat 10 min.
3. or until chicken is done.
4. Stir in salsa and corn.
5. Arrange 6 tortillas on bottom of 13x9-inch baking dish; 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.

boneless skinless chicken breasts, onion, taco, corn, corn tortillas, s, four cheese

Taken from www.kraftrecipes.com/recipes/santa-fe-enchilada-bake-113400.aspx (may not work)