18 La Primera or MI Ranchito corn tortillas
2 cups cooked shredded chicken
2 (15 oz) cans enchilada sauce
8 oz. mexican blend shredded cheese
1 package yellow rice, prepared, or 3 cups spanish rice
1 cup frozen corn

Preheat oven to 400. Spray a 9x13" pan with cooking spray. Layer six corn tortillas in the bottom of the pan. Mix the cooked meat and frozen corn with 1 can of enchilada sauce, and layer it on top of the layer of corn tortillas. Top with six more tortillas. Layer the rice, and sprinkle with most of the cheese. Top with remaining tortillas, and pour the other can of sauce overtop. Sprinkle with reserved cheese. Bake for 20-30 minutes, or until bubbly and heated throughout.