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 chopped green chile peppers
1 cup corn
1 pound boneless chicken breast meat, cooked and shredded
Heat the oven to 350 degrees F.
In a medium bowl, combine the sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
Dip 9 tortilla halves into the enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13-inch baking dish.
Spread 1/2 of the chicken mixture over the tortilla layer. Repeat.
Bake for 25 to 30 minutes, or until the center is heated through.
Yield: 6 to 8 servings
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