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Prep 15min
Total50min
Servings6
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Ingredients
1
bag (24 oz) frozen corn & butter sauce
2
cups shredded cooked chicken
1 1/2
cups salsa
1
cup sour cream
1
can (4 oz) Old El Paso™ Chopped Green Chiles
12
corn tortillas (6 inch)
1 1/2
cups shredded Monterey Jack cheese (6 oz)
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Steps
1
Heat oven to 375°F. Cook frozen corn as directed on bag, using minimum cook time. In large bowl, mix corn, chicken, salsa, sour cream and chiles.
2
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange 6 tortillas on bottom and up sides of dish, overlapping slightly. Top with half of the chicken mixture. Continue layering, ending with chicken mixture. Top with cheese.
3
Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.
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Use a medium or hot salsa to give your dish more flavor.
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