Gringo Chicken Enchiladas

• 1 lb pre-cooked chicken, diced (easy in microwave)
• 10 flour tortillas
• 2 cups sour cream
• 1 can mexicorn
• 1 cup salsa
• 1 bag shredded monterey jack cheese
• 1 bag shredded processed cheese

1. Pre-heat oven 350.
2. Grease 9 x 13 baking pan.
3. Combine sour cream, mexicorn and salsa.
4. Arrange tortillas to cover bottom of pan (3 to 4 tortillas).
5. Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
6. Cover layer with tortillas (3 to 4).
7. Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
8. Top middle layer with tortillas (3- 4) and cover with remaining cheeses.
9. Cover with foil and bake at 350 for 25 minutes.
10. Remove foil and bake an additional 10 minutes.

chicken, flour tortillas, sour cream, mexicorn, salsa, cheese, processed cheese

Taken from www.food.com/recipe/gringo-chicken-enchiladas-31752 (may not work)