1 lb. boneless chicken breasts, cubed
1 env. taco seasoning
1 (6 oz.) pkg. Mexican or Spanish rice (cooked)
1 (15 oz.) can whole kernel corn, drained
1 to 2 cups salsa (your favorite)
2 cups grated cheddar cheese
1 pkg. soft tortillas (10 to 12 count)
dairy sour cream (served on the side at the table)

Preheat oven to 350°F. Prepare rice according to package directions.

In a skillet, cook chicken through and add taco seasoning. Once cooked, combine chicken, rice, corn, salsa, and cubed cheese and heat through.

Spray the bottom of a casserole dish with non-stick cooking spray (Pam). Line the bottom of the pan with tortilla shells.

Spoon half of the chicken and rice mixture on top and spread evenly. Layer more tortilla shells on top, and then the rest of the chicken and rice mixture mixture. Top with remaining tortilla shells.

Bake at 350°F for 20 minutes. Remove and sprinkle shredded cheese on top. Return to oven for another 5 minutes, or until cheese is completely melted.

Enjoy!

Submitted by: Robert V.