Preheat oven to 350 degrees F (175 degrees C).Advertisement
In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.
Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.