Cook the ground beef or turkey according to the directions on the taco seasoning packet in a skillet or Blackstone griddle.

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). Cook in a 375 degree oven or Traeger pellet grill for 45 minutes.

Remove the foil and cook an additional 15 minutes.

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