9 6 inch corn tortillas, cut in half
1 10 oz cans enchilada sauce
2 cups sour cream
2 cups Mexican Cheese blend shredded cheese
2 4 oz cans diced green chiles
1 cup fresh corn kernels (or 1 cup frozen whole kernel corn, thawed)
1 pound skinless, boneless chicken breast halves, cooked and cubed
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