Recipe

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• 1 medium onion, finely chopped (i like red )
• 4 green onions, chopped
• 1 -4 fresh jalapeno pepper, seeded and minced (depending on your heat preference)
• 4 cloves garlic, minced
• 1 medium red pepper, seeded and diced
• 1 1/3 cups frozen white shoepeg corn
• 1 tbsp olive oil
• 2 tbsp fresh cilantro, minced (optional)
• 3/4 tsp cumin
• 2 (8 oz) packages grated mexican blend cheese
• 3 cups cooked chicken or 3 cups turkey, chopped
• 1 can cream of mushroom soup
• 1 1/2 cups chicken broth
• 4 oz monterey jack cheese, grated
• 1 (8 oz) package cream cheese
• 1 (8 oz) container sour cream
• 1 (4 oz) can chopped cream chilies
• 1/8 tsp thyme
• salt and pepper
• 16 -18 corn tortillas

• 1 Saute onions, peppers, garlic and corn in olive oil.
• 2 In a mixing bowl blend cream cheese with sauteed mixture, 1 package Mexican blend cheese, 1/4 teaspoon cumin and cilantro.
• 3 Blend in chicken/turkey and set aside.
• 4 (If mixture is too dry, you can thin it with a small amount of broth or milk for easier spreading).
• 5 In a saucepan, add broth to soup and heat until bubbling.
• 6 Remove from heat and stir in Monterey Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
• 7 In a greased 13x9 baking pan, spread 1/2 cup of the cheese/soup sauce.
• 8 Layer with several corn tortillas, torn to fit the pan.
• 9 Spread approximately 1/3 of chicken mixture and 1/4 of the cheese sauce.
• 10 Repeat layering of tortillas, chicken, then cheese mixture.
• 11 Top with remaining package of Mexican blend cheese.
• 12 Loosely cover pan with foil and bake in preheated oven at 350 degrees for 35 minutes.
• 13 Remove foil and bake an additional 5 minutes or until edges are lightly browned.
• 14 Let stand for 5-10 minutes before serving.