Chicken And Corn Enchilada Dish

• 2 can (10 ounces apiece) enchilada sauce (I use mild because I get sick on spicy)
• 9 corn tortillas
• 1 cup sour cream
• 2 cup grated cheese (I use cheddar or a Mexican blend)
• 1/2 cup sliced green onions, including some of the green tops
• 1 1/2 cup cubed cooked chicken breast
• 1 can (7 ounces) diced chiles, drained
• 1 1/2 cup frozen corn thawed or fresh cooked (about 2 ears)

1. Preheat the oven to 350F.
2. In a medium saucepan over medium heat, warm sauce.
3. Dip 3 tortillas in sauce and lay them so they are slightly overlapping on the bottom of a 9 X 13 inch glass baking dish lightly coated with oil or cooking spray.
4. In a large bowl, mix together 1 cup of the sauce, the sour cream, 1 cup of the cheese, the corn, green onions, chiles, and chicken.
5. Spread half of this filling mixture over the tortillas.
6. Dip 3 more tortillas in sauce and lay on top.
7. Cover with the remaining filling mixture.
8. Dip the last 3 tortillas in the sauce and lay on top of the filling mixture.
9. Pour remaining sauce over everything.
10. Sprinkle with remaining cheese.
11. Bake, uncovered, until bubbly, 35 to 40 minutes.
12. Let stand 5 to 10 minutes before serving.

enchilada sauce, corn tortillas, sour cream, grated cheese, green onions, chicken breast, chiles

Taken from cookpad.com/us/recipes/341734-chicken-and-corn-enchilada-dish (may not work)