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. 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.