I have a hard time rolling up corn tortillas and getting them to stay together during the baking process.  But corn tortillas have a great taste, with the added benefit of being gluten free.  The recipe below is my enchilada/corn tortilla compromise.

Chicken Enchilada Casserole

Ingredients:

• 3 pre-cooked, diced Chicken Breasts
• 3 sliced Scallions
• 4 oz sliced Black Olives
• 8 oz Sour Cream
• 8 oz shredded Cheese
• 2 cups Enchilada Sauce
• 18 – 20 Corn Tortillas
• Salt and Pepper for seasoning

Directions:

1. Preheat the oven to 375 F.
2. Combine the chicken, scallions, black olives, and sour cream in a bowl.
3. Season with salt and pepper.
4. Grease a 9″ x 13″ baking dish that is at least 2″ high.
5. Spoon a thin layer of enchilada sauce across the bottom of the baking dish.
6. Lay a single layer of tortillas over it (~6 tortillas).
7. Spoon half of the chicken filling evenly across the tortillas.
8. Sprinkle, on top of the chicken layer, a third of the cheese.
9. Lay out another layer of tortillas.  Press down gently to decrease the space between layers, and even out the chicken filling.
10. Add the rest of the chicken filling.
11. Sprinkle another third of the cheese.
12. Lay out the final layer of tortillas.
13. Gently pour the rest of the enchilada sauce over the top layer of tortillas.  It should seep down into the casserole.
14. Sprinkle the rest of the cheese.
15. Bake in the oven for about 30 minutes.