Ingredients
3
cups shredded deli rotisserie chicken
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cups frozen whole kernel sweet corn
1
can (10 oz) Old El Paso™ red enchilada sauce
8
corn tortillas (6 inch), cut in half
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, mix chicken, taco seasoning mix, green chiles, frozen corn and enchilada sauce. Place 8 tortilla halves in bottom of baking dish.
Top with half of the chicken mixture (about 2 1/4 cups). Sprinkle with 1 cup of the cheese.
Top with remaining tortilla halves. Spoon remaining chicken mixture and remaining 1 cup cheese onto tortillas.
Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
To make ahead and freeze: Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.
To thaw and bake: Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.
