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Chicken-and-Corn Enchilada Dish

Source of Recipe


From "The Big Book of Potluck" by Maryana Vollstedt



List of Ingredients



• 2 cans (10 ounces each) medium enchilada sauce
  
• 9 corn tortillas
  
• 1 cup sour cream
  
• 2 cups grated Cheddar cheese
  
• 1½ cups freshly cooked corn kernels, scraped off the cob (about 2 ears) or frozen corn, thawed
  
• ½ cup sliced green onions, including some tender green tops
  
• 1½ cups cubed cooked chicken breast
  
• 1 can (7 ounces) diced chilies, drained
  






Instructions



1. Preheat oven to 350° F.
   In a medium saucepan over medium heat, warm sauce. Dip 3 tortillas in sauce and lay so they are slightly overlapping on the bottom of a 9- x 13-inch glass baking dish lightly coated with cooking spray or oil.
   
   
2. In a large bowl, mix together 1 cup of the sauce, the sour cream, 1 cup of the Cheddar cheese, the corn, green onions, chicken and chilies. Spread half of this filling mixture over the tortillas. Dip 3 more tortillas in sauce and lay on top. Cover with remaining filling mixture. Dip remaining 3 tortillas in sauce and lay on top of filling mixture. Pour remaining sauce over all. Sprinkle with remaining Cheddar cheese.
   
   
3. Bake, uncovered, until bubbly, 35 to 40 minutes. Let stand 5 to 10 minutes before serving.
   
   Serves 8