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I have some serious taco lovers in this family, but some nights the tedium of putting so many tacos together isn't anything I'm up to.
With only 6 ingredients and a short bake time, this dish works well for busy nights - which is every night here.
Add a bagged salad and vanilla ice cream with caramel sauce for a perfect mid-week meal.

Cheesy Chicken Taco Bake

3 cups chopped cooked chicken
1 package taco seasoning
2 1/2 cups shredded cheddar - divided
2 cups mild salsa
2 cups corn kernels
15 corn tortillas - 6" size

Combine chicken and taco seasoning; toss to coat.
Mix chicken, salsa, corn and 2 cups of cheese together until well blended.
Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of a
greased 9x13 baking dish, making 5 tortillas total per layer.
Spread half the chicken mixture over the tortillas and top with 5 more tortillas; 4 whole and 2 halves.
Layer with remaining chicken mixture and corn tortillas on the very top.
Sprinkle with the last half cup of cheese and cover tightly with foil.
Bake in a 350 degree F oven for 30 minutes.
Let stand for 10 minutes before cutting.

This makes 8 - 12 servings, depending on appetites.

Notes:

• I like a combination of cheddar and Monterey Jack cheeses instead of all cheddar.
• If your family doesn't like the corn, add black beans.
• Black beans can also be used in place of the chicken for a vegetarian version.
• The corn tortillas don't need to be warmed since they aren't being rolled.