Aztec Chicken Casserole Recipe

2 (10 ounce) cans enchilada sauce

2 cups sour cream

2 cups shredded Cheddar cheese

2 (4 ounce) cans diced green chiles

1 cup fresh corn kernels

1 pound skinless, boneless chicken breast halves - boiled

350 F (175 C). In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip

9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased

9x13" baking dish. Spread

1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.