Step 1

Shred chicken and toss with cumin and salt and pepper. Place half of the shredded chicken in the bottom of a baking dish sprayed with cooking spray.

Step 2

Mix sour cream and enchilada sauce together in a small bowl.

Step 3

Top with HALF the sauce and corn tortillas (you can cut the corn tortillas pieces if desired), and shredded cheese. Repeat layers ending with shredded cheese on top. Cover with foil.

Step 4

Bake covered at 350 degrees for 20 - 25 minutes. Uncover sprinkle with remaining shredded cheese and bake for 10-15 minutes longer until cheese is melted and it is hot and bubbly.

Step 5

Cook corn according to package directions.