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Ingredients
- 9-12 6" corn tortillas
- 2 10 ounce cans red enchilada sauce
- 1-2 cups sour cream
- 1 cup salsa
- 1 can whole kernel corn, drained
- 1 pound cooked chicken, cubed. I used boneless skinless breasts
- 2 cups shredded cheese, divided
Preparation
Step 1
Preheat oven to 350°. Cut tortillas in half. Pour enchilada sauce into a shallow bowl and dip the cut tortillas in the sauce. Place 1/3 of the tortillas in the bottom of a 9×13" baking dish.
In a large bowl mix salsa, sour cream, chicken, 1 cup of cheese and corn.
Place half of chicken mixture on the tortillas and repeat layers ending with tortillas. Sprinkle remaining cheese on top. Bake for 30-40 minutes or until bubbly and cheese starts to brown.