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Aztec Chicken Casserole

Source of Recipe

mom2ty at rc


List of Ingredients

9 (6") corn tortillas, cut in half
2 (10 oz.) cans enchilda sauce
1 cups sour cream
1 cups shredded cheddar cheese (I substitute mexican blend)
2 (4 oz) cans diced green chilies
l cup whole kernel corn
1 lb. skinless, boneless chicken breast halves - boiled


Recipe

Preheat oven to 350. In a medium bowl, combine sour cream, cheese, chile peppers, corn and chicken. Mix together well. Dip 9 tortilla halves in enchildada sauce, and arrange them in the bottom of a lightly greased 9x13" baking dish. Spread 1/2 the chicken mixture over the tortilla layer. Repeat. Bake in the oven for 25 to 20 minutes or until center is heated through.