1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each large onion and 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 Finely Shredded Cheese
Heat oven to 400ºF.
Cook and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 min. or until chicken is cooked through. Stir in salsa and corn.
Arrange 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of 1/2 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.
Recipe from the back of a Kraft sheredded cheese package. Also available at http://www.kraftfoods.com/.
CHANGES I MADE:
Hmmm...I'm so far behind in posting this that I don't recall any changes. I believe I actually stuck to the recipe on this one. Go figure!
THINGS I LEARNED:
This is not biggie, mind you, but my end product looked nothing like the picture featured on the bag and the website looked NOTHING like my dish. I am convinced that they used fake food.
OVERALL OPINIONS:
Emma: Really enjoyed it. She didn't finish it all, but she did like it.
Georgia: Well, true to form, she ate the required bite and wasn't into it. I will say, however, that on the plate it looked pretty - um - unappetizing, so this is not a surprise.
Bill: Had seconds. He did like it.
Me: I enjoyed it a lot, but I don't know that it will become a family favorite. I can see myself making it from time to time in the winter, but heating up the kitchen in the summer? Not worth it for this particular dish. It was good, just not that good.
