Aztec Chicken Casserole


9 (6') corn tortillas, cut in half 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 Preheat oven to 350F (175C). 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


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