1Preheat oven to 325
Warm enchilada sauce over medium flame
2meanwhile, pull chicken and place into casserole dish, pouring the drained corn over.
add handfuls of ripped corn tortillas to enchilada sauce, stirring carefully and often. as the torts become soft, remove from sauce and place over chicken. continue this step until tortillas fill dish.
3mix chicken, corn, and tortillas before pouring the warmed enchilada sauce over. top with cheese and bake off for 15 minutes.