Aztec Casserole

Yield: 6 to 8 servings

Ingredients

• 9 (6 inch) corn tortillas, halved
• 2 (10 ounce) cans enchilada sauce
• 1 1/2 to 2 cups sour cream
• 2 cups shredded Cheddar cheese
• 2 (4 ounce) cans diced green chile peppers
• 1 cup corn
• 1 pound boneless chicken breast meat, cooked and shredded

Instructions

1. Heat the oven to 350 degrees F.
2. In a medium bowl, combine the sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
3. Dip 9 tortilla halves into the enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13 inch baking dish.
4. Spread 1/2 of the chicken mixture over the tortilla layer. Repeat.
5. Bake for 25 to 30 minutes, or until the center is heated through.