AZTEC CASSEROLE

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

Preheat oven to 350F. Lightly grease a 13x9-inch inch baking dish.

In a medium bowl, combine chicken, cheese, sour cream, corn, and chile peppers. Mix together well.

Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of prepared 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.

Servings: 6-8