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

1 each large onion and green pepper, chopped

1 jar (16 oz.) Thick & Chunky Salsa

1 pkg. (10 oz.) frozen corn

12 corn tortillas (6 inch)

1 cup Sour Cream

1-1/2 cups Mexican Style Finely Shredded Four Cheese

Salt and pepper to taste

Heat oven to 400ºF.

Cook and stir chicken, onions and peppers in large nonstick skillet on medium heat 10 min. or until chicken is done. Season with salt and pepper to taste. Stir in salsa and corn.

Arrange 6 tortillas on the bottom of 9x13 baking dish sprayed with nonstick spray; cover with layers of half each of the chicken mixture, sour cream and cheese. Repeat layers.

Bake covered for 40 min. or until heated through, uncovering for the last 10 min.