Ingredients

• corn tortillas (you will want two layers, so decide tortilla size and do the math to fit your baking dish
• 2 cups enchilada sauce (I always make and use green sauce, but you can use red, if you like it better)
• 3 cups cooked chicken (go to Safeway or nearest grocery store and buy a ready-to-eat rotisserie chicken that you can shred)
• 1/4 cup diced onion
• 6 cups or more of Mexican blend cheese
• 2 cups of sweet corn (frozen is fine)
• 1/3 cup of caned, diced, mild green chiles if you are using red enchilada sauce

Instructions

1. Preheat oven to 350 degrees
2. Put a few spoonfuls of your sauce on the bottom of your baking dish so tortillas won’t stick.
3. Place half your corn tortillas, slightly overlapping, on top of your thin layer of sauce
4. Layer with half of your shredded chicken
5. Add half the corn kernels
6. Top with 1/2 cheese and 1/2 the remaining enchilada sauce
7. Repeat layers beginning with corn tortillas
8. Complete the enchilada with the Mexican cheese
9. Bake at 350 degrees for30 – 40 minutes (cheese should be melted and bubbly)
10. Let stand for 5 minutes before cutting and serving
11. Topping ideas: cilantro, sliced avocados, guacamole, tortilla chips