Mexican Chicken Stacks

4 Boneless Skinless Chicken Breasts, cut into 1" pieces
2 Tablespoons Mexican Seasoning (I like Pampered Chef Southwest seasoning)
1 small can diced Green Chili's
1/2 Cup Sour Cream
4 Cups prepared Minute Rice (I like to add a little seasoning to this too!)
2 Cans Corn (heat in the microwave for 2 minutes)
Shredded Cheddar Cheese
Tortilla Chips
Salsa and Sour Cream

In a large skillet, cook chicken in oil till no longer pink. Add seasoning, green chili's and 1/2 cup sour cream and mix well.
Stack on individual plates: Chips, Rice, Chicken mixture, Corn, Cheese, Sour Cream and Salsa
Serves 6