Santa Fe Enchilada Bake

Santa Fe Enchilada Bake

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

1 large onion, chopped

1 green pepper, chopped

2 cups salsa

1 pkg (10 oz) frozen corn, thawed, drained

12 corn tortillas (6 inch)

1 cup sour cream

1 1/2 cups Mexican style shredded cheese


1. Heat oven to 400.

2. Cook and stir chicken, onions and peppers in a large skillet sprayed with cooking spray on medium heat 10 minutes or until chicken is cooked through. Stir in salsa and corn.

3. Arrange 6 tortillas on bottom of 13x9x2 inch baking dish; cover with layers of half each chicken mixture, sour cream and cheese. Repeat layers and cover with foil.

4. Bake 40 minutes or until heated through, removing foil after 30 minutes. Let stand 30 minutes.


Serves 2-3.


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