18 6 inch corn tortillas
2 cups red enchilada sauce about 2 (10oz cans)
3 cups cooked chicken diced
1/4 cup onion finely diced
3.5 cups Mexican blend cheese
4 Tablespoons caned mild green chiles, diced
1 cup corn
Preheat oven to 350F.
Place 6 tortillas in the bottom of a prepared baking dish (with no stick spray or butter), slightly overlapping
Top with 1/2 cup of enchilada sauce, spreading evenly over tortillas.
Top with 1.5 cups of your chicken, 2 Tablespoons of onion, 2 Tablespoons of green chiles, 1/2 cup of corn and 1 cup of cheese.
Repeat layer with six more tortillas, sauce, the remaining chicken, onion, green chiles, corn and another cup of cheese.
Complete the casserole with another layer of tortillas, 1 cup of enchilada sauce, and 1-1.5 cups of cheese. Bake in the oven for 30-40 min. Let stand 5- 10 mins before serving.
Source : bit.ly/2INBcJH