2 cups cut-up cooked chicken
1 tsp sugar
1/2 cup chunky salsa
1 can (19oz) Enchilada sace
2 cans (11oz) whole kernel corn, drained
2 cups coarsely broken tortilla chips
4 medium green onions sliced (1/4 cups)
1 medium tomato chopped (3/4 cup)
1 cup shredded cheddar-jack (with jalapeno peppers cheese blend if you prefer)
1. heat oven to 350, in medium bowl mix chicken, sugar, salsa, enchilda sauce and corn
2. place tortilla chips in ungreased 2-quart glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato, and cheese
Bake 35-45 minutes or until hot and bubbly. If desired arrange additional tortilla chips around edge of dish.
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