12white corn tortillascut like a pie into 6 wedges
tortilla chipsfor serving (optional)
Instructions
Preheat the oven to 350°F. In a large mixing bowl, whisk together 2 cups of enchilada sauce with the sour cream. Stir in the beans, corn, green chile, garlic powder, cumin, cayenne, salt, and pepper.
Pour ¼ cup of green chile sauce into the bottom of a 9x13 baking pan. Tilt to coat the bottom of the pan. Layer ⅓ of the tortillas across the bottom of the pan. Pour half of the bean and corn mixture over the tortillas. Sprinkle with 2 cups of cheese.
Layer tortillas across the cheese layer and repeat the layers two more times. Layer the remaining tortillas over the top. Pour the remaining green chile sauce over the tortillas, making sure that each tortilla is coated. Sprinkle generously with the remaining cheese.
Bake until the cheese has completely melted and the edges of the pan are bubbling, about 20-25 minutes. Remove from the oven and let rest 5-10 minutes before serving. Sprinkle with additional cilantro and serve with tortilla chips for dipping.