Layered Enchilada Casserole
1 can cream of chicken soup, condensed
1 cup sour cream
1 can diced green chiles
White corn tortillas
1 bag taco blend or Mexican shredded cheese
1/2 to 1 cup corn
1 green onion, thinly sliced5 to 6 chicken tenders, boiled and shredded (or more if you want it extra meaty)
In a bowl, combine the condensed soup, sour cream, and green chiles. Spread a spoonful of the mixture in the bottom of an 8-inch square glass pan. Top with the tortillas to cover, overlapping where necessary. (I broke my tortillas in half and placed the flat edges around the outside of pan.)
Sprinkle a layer of cheese over the tortillas, followed by half the corn and some of the green onion. Top with half of the chicken and then cover with half of the sauce mixture. Top with more tortillas and repeat layers (leaving a little of sauce and onion for the top). Do one last layer of tortillas and spread the reserved bit of sauce over top. Sprinkle with more cheese and green onion. Bake, covered, at 350 degrees for 25 minutes or until bubbling around the edges.
TIP: You can leave out the green onion and corn if you don't have it and the recipe will still be delicious. Also, feel free to add other ingredients that would make it your own. Oh, and we topped ours with some fresh chopped cilantro for a bit of color.