1/4 cup chopped onion
1 Tbsp. olive oil
1 15-oz. can corn, drained
1 10-oz can Old El Paso Medium red enchilada sauce
2 small boneless, skinless chicken breasts, cooked and diced
5 corn tortillas
1 cup grated cheddar cheese, divided
Preheat oven to 375˚. In a small skillet, sauté the onion in the olive oil until onion is golden. Add drained corn and stir until any liquid left over in the corn is gone. Spray a 1 1/2-quart casserole dish with nonstick cooking spray. Put a tablespoon of the enchilada sauce in the dish, and then a corn tortilla. Spread half of the onion-corn mixture and top with 1/6 of the shredded cheese. Spoon over a few tablespoons of enchilada sauce. Put another tortilla in the pan, and top that with half of the chicken, another 1/6 of the cheese, and some more sauce. Repeat layers. Top all with the 5th tortilla, the last couple tablespoons of sauce, and the last of the cheese. Cover and bake 30-35 minutes or until hot and bubbly. Serve with some sour cream and tortilla chips on the side.
