Santa Fe Enchillada Bake

Quick and easy enchillada casserole, courtesy of Kraft Foods.

• Ready In: 45 mins
• Serves: 1
• Yields: 6-8 square servings

Ingredients

• 1  lb boneless skinless chicken breast, cut into bite size pieces
• 1  large onion, chopped
• 1  large green bell pepper, chopped
• 2  cups salsa
• 1 (10 ounce) package  frozen corn, kernals thawed and drained
• 12  corn tortillas
• 1  cup sour cream
• 1 1⁄2 cups  kraft mexican style finely shredded cheese

Directions

1. Heat oven to 400 degrees F.
2. Spray a large skillet with cooking spray and heat on medium. Cook chicken, onions, and peppers for 10 minutes or until chicken is cooked through. Stir in salsa and corn.
3. Arrange 6 tortillas on bottom of 13x9 in baking dish. Cover with half of chicken salsa mixture, then half sour cream, then half cheese. Repeat layers and cover with foil.
4. Bake 30 minutes, remove foil, and return to oven for 10 more minutes. Remove and let stand 5 minutes before serving.
5. Garnish with chopped tomatoes, chopped salad, cilantro springs and sliced green onions. Serve with a side of black beans.