9 6 inch corn tortillas, halved
2 10 ounce cans enchilada sauce
1 1/2 to 2 cups sour cream
2 cups shredded Cheddar cheese
2 4 ounce cans chopped green chile peppers
1 cup corn kernels, about 2 small ears of corn
1 pound boneless chicken breast meat, cooked and shredded
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 9 x 13 inch 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. Makes 6 to 8 servings.
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