Aztec Casserole Recipe

• 9 x (6 inch) corn tortillas, cut in half
• 2 x (10 oz) cans enchilada sauce
• 2 c. lowfat sour cream
• 2 c. shredded Cheddar cheese
• 2 x (4 oz) cans diced green chiles
• 1 c. fresh corn kernels
• 1 lb skinless, boneless chicken breast halves - boiled

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine lowfat sour cream, cheese, chile peppers, corn, and chicken.
3. Mix together well.
4. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish.
5. Spread 1/2 chicken mix over the tortilla layer.
6. Repeat.
7. Bake in the preheated oven for 25 to 30 min, or possibly till center is heated through

corn tortillas, enchilada sauce, sour cream, cheddar cheese, green chiles, fresh corn kernels, skinless

Taken from cookeatshare.com/recipes/aztec-casserole-72666 (may not work)