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Enjoy this recipe from Everyday Comfort Food.
Submitted by: Jenny Rubart from Holladay, UT
2-10 oz. cans enchilada sauce
9-6 inch corn tortillas, halved
1-1/2 to 2 c. sour cream
2 c. shredded Cheddar cheese, divided
1 c. salsa
1c. canned corn
1 lb. boneless, skinless chicken breasts, cooked and cubed
Place enchilada sauce in a bowl. Dip 9 tortilla halves in the enchilada sauce, arrange in bottom of a lightly greased 13”x9” baking pan and set aside. Combine sour cream, one cup cheese, salsa, corn and chicken in a large bowl, mix well. Spread half of chicken mixture over tortilla halves. Dip remaining tortilla halves in enchilada sauce, repeat layers with remaining tortilla halves and chicken mixture. Sprinkle with remaining cheese, bake uncovered at 350 degrees for 25 to 30 minutes. Serves 6 to 8. | |
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Place enchilada sauce in a bowl. Dip 9 tortilla halves in the enchilada sauce, arrange in bottom of a lightly greased 13”x9” baking pan and set aside. Combine sour cream, one cup cheese, salsa, corn and chicken in a large bowl, mix well. Spread half of chicken mixture over tortilla halves. Dip remaining tortilla halves in enchilada sauce, repeat layers with remaining tortilla halves and chicken mixture. Sprinkle with remaining cheese, bake uncovered at 350 degrees for 25 to 30 minutes. Serves 6 to 8. |
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