Corn Tortilla Casserole
8 corn tortillas
1 can corn (white shoepeg corn)
2 cups salsa
1 can red or pinto beans, drained
1 large can chicken breast chunks, drained
1 can green chilis, chopped
1/2-1 cup shredded cheese
Bake tortillas at 350 for 10 minutes.
Layer tortillas first, follow with corn/salsa/beans/chicken/chilis mixture, additional layer tortillas then mix again. Top with cheese.
Bake at 425 20-25 minutes.
