Easy Chicken Enchilada Lasagna

I made this little beauty some time ago (Like in July...) for my roommates and boy. The other day I was confronted by one of my favorite roommate who told me she was having a craving for "those delicious enchiladas you made that one time." This recipe is seriously so easy and a lot less messy to serve up as you serve it like lasagna.


{ingredients}
3-4 boneless chicken breasts- cooked, boneless
1 (16 oz) can mild enchilada sauce
2 cans diced green chilies- drained
1 (16 oz) can diced tomatoes {i'm not a tomato girl so I opted out of this ingredient...}
2 c. shredded (Mexi-blend) cheese
1 (16 oz) can corn- drained
1 pkg. tortillas

{directions}
1. Preheat oven to 375
2. Set aside 1 c. of shredded cheese and tortillas. Mix all the rest of the ingredients together. Be sure to drain the corn and green chilies.
3. Grease the bottom of a 9x13 inch glass baking dish.
4. Start with a single layer of tortillas, then add a layer of filling, tortillas, filling, and end with tortillas. Sprinkle top with 1 c. of cheese.
5. Place pan on the middle rack, covered with foil. Turn oven down to 350 and bake for 50 min. or until mixture bubbles up on the sides.
6. Remove foil and bake for another 15 minutes or until golden brown.
7. Let it cool for 10-15 minutes before serving

{you can add or subtract from the main ingredients. Other suggestions are chopped cilantro, green onions, or sliced olives. This is delicious served with sour cream on top.}