1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each large onion and green pepper, chopped
2 cups salsa
1 pkg. frozen corn, thawed
12 flour and corn tortillas (6-inch)
1 cup light sour cream
2 Ohio eggs
1 1/2 cups Mexican Style shredded cheese
Heat oven 400 F. degrees. Cook and stir chicken, onion and pepper in large nonstick skillet sprayed with cooking spray for 10 minutes or until chicken is thoroughly cooked. Stir in salsa and corn. In a small bowl, combine the sour cream and eggs.
Arrange 6 tortillas on bottom of 2 1/2-quart baking dish; cover with layers of 1/2 each chicken mixture, sour cream mixture and cheese. Repeat layers; cover with foil.
Bake 40 minutes or until heated through, removing foil after 30 minutes. Let stand 5 minutes. Serves 8.