Easy Chicken Enchilada Casserole

• 2 cups chicken breasts, cooked and shredded
• 1 teaspoon sugar
• 1/2 cup thick & chunky salsa
• 1 (19 ounce) can mild enchilada sauce
• 1 (11 ounce) can whole kernel corn, drained
• 2 cups tortilla chips, coarsely broken
• 1/4 cup green onion, sliced
• 1 medium tomatoes, chopped (3/4 cup)
• 1 cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend)

1. Heat oven to 350 degrees F.
2. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
3. Place tortilla chips in an ungreased 8-inch square glass baking dish.
4. Top with chicken mixture.
5. Sprinkle with onions, tomato and cheese.
6. Bake 35-45 minutes or until hot and bubbly.
7. If desired, arrange additional tortilla chips around edge of dish.

chicken breasts, sugar, chunky salsa, enchilada sauce, whole kernel corn, tortilla chips, green onion, tomatoes, cheddar cheese blend

Taken from www.food.com/recipe/easy-chicken-enchilada-casserole-263340 (may not work)