Cook the ground beef or turkey according to the directions on the taco seasoning packet. Let the meat come to room temperature.

Spray the bottom and sides of a 9x13 casserole dish with nonstick cooking spray. Add a few spoonfuls of the green chile enchilada sauce and spread evenly.

Place 4 tortilla halves flat in the dish, cut side toward the outer edges of the pan. Arrange so they are in a single layer (it is ok if there are a few small spaces or gaps, or use additional tortilla pieces to fill gaps if needed). (Picture example in post above)

In an even layer sprinkle 1/3 of the cooked taco meat and corn, and 1/4 of the enchilada sauce and cheese. Add another layer of tortillas. Repeat 2 more layers of filling and tortillas. Top with 1 more tortilla layer. Spread the remaining enchilada sauce and cheese.

Spray a piece of foil with more non stick cooking spray, cover the lasagna with the foil, oil side down. (This will prevent the cheese from sticking). Bake in a 375 degree oven for 45 minutes.

Remove the foil and bake an additional 15 minutes.

Serve with sour cream, cilantro, fresh lime wedges to squeeze over top, and/or hot sauce is desired.