• Spray a 9X13" casserole dish with cooking spray or use a napkin or paper towel to wipe surface with softened butter. Set aside.
• Saute beef, onion and garlic in a frying pan until beef is cooked and onion is translucent.
• Add chili powder, cumin, corn and green chile sauce.
• Simmer for 15 minutes on low heat; remove from heat.

Sour Cream Layer

• Mix all ingredients with a spoon; set aside.

To Prepare the Casserole

• Preheat oven to 350F.
• Using a pastry brush, lightly brush both sides of the corn tortillas with enchilada sauce. Fit half of the tortillas into your casserole dish. (I used 4 whole corn tortillas fit into each corner and halved one additional to overlap them in the center on the long side of the dish).
• Top with half of the meat, corn and green chile mixture.
• Using half of the sour cream mixture, dollop spoonfuls on top of the meat and then gently spread it to cover.
• Spread half of the enchilada sauce over the sour cream; then scatter half of the cheese over the sauce.
• Repeat all steps EXCEPT the cheese; hold half of it aside.
• Bake for 40 min.
• Remove from oven, top with cheese and bake for an additional 5 minutes.
• Remove from oven, let sit for 8-10 minutes to firm up.

Garnish

• Top with a dollop of salsa and serve.