Aztec Casserole

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

Preheat oven to 350F.

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 9 x 13 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.

Makes 6 to 8 servings.