Sante Fe Enchilada Bake

Santa Fe ENCHILADA BAKE

10 oz pkg frozen corn, thawed, drained
1 each large onion and green bell pepper, chopped
1 1/2 cups Mexican finely shredded four cheese
2 cups salsa
12 corn tortillas
1 cup sour cream
1 pound boneless skinless chicken breasts, cut into bite size pieces

Heat oven to 400 degrees. Cook and stir chicken, onions, and bell peppers in skillet sprayed with cooking spray or use a little vegetable oil until chicken is cooked through. Stir in salsa and corn.
Arrange 6 tortillas on bottom of a baking dish, cover with layers of half each chicken mixture, sour cream and cheese. Repeat layers, cover with foil. Bake 40 min. or until heated through, removing foil after 30 min. Let stand 5 min. then serve.
MAKES 4 SERVINGS OF ENCHILADA BAKE...