Chicken Green Chile Enchilada Casserole
- 9 (6 inch) corn tortillas, cut in half
- 2 (10 oz.) cans enchilada sauce
- 2 cups sour cream
- 2 cups shredded Cheddar cheese
- 2 (4 oz.) cans diced green chiles
- 1 cup fresh corn kernels
- 1 lb. skinless, boneless chicken breast halves - boiled and cut into small pieces.
Preheat oven to 350 degrees F (175 degrees C). 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 9x13 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.
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