9 flour tortillas, cut in half
2 cans mild enchilada sauce
3/4 c. sour cream
2 c. grated Cheddar cheese
1 can whole kernel corn, drained
1 lb. boneless chicken breasts, cooked and cut into bite size pieces
2 cans chopped green chiles (4 oz.)

Grease 12x8 dish. Dip half of tortillas in enchilada sauce. Shake off excess sauce. Arrange overlapping slightly in bottom of dish.

In bowl combine can of sauce, sour cream, 1 cup cheese, corn and cooked chicken and chiles. Mix well. Pour into baking dish. Dip remaining tortillas in sauce. Arrange overlapping as before. Pour on remaining sauce and top with cheese. Bake at 350 degrees 30-45 minutes or until bubbly.