Sounds like what we call corn cakes? It's really nothing more than a cornbread batter that is ladled onto a hot griddle or frying pan just like you would pancakes. In the south we use self-rising cornmeal mix, add an egg, a TB of sugar (or not) some bacon drippings or oil, and buttermilk; mix it all in a bowl and ladle about 1/4 cup per cake; cook until brown on the first side and flip to cook the other side.

The are good with fresh corn kernels added to the batter too.

Just google corn cakes or corn pancakes or use your favorite cornbread recipe. If the batter seems too thick just add a little more milk or buttermilk.

Maybe something like this?

Can be layered with chicken, beans, etc....

I prefer homemade corn tortillas but store bought will work too.

Home Cookin Chapter: Recipes From Thibeault's Table

Stacked Enchiladas
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Source: Southwest Cookbook

Vegetable oil for frying
12 corn tortillas (6 inches)
1-1/2 cups (12 fl ounces) chili Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterrey Jack or Cheddar Cheese
3/4 cup finely chopped onion

Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green chili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce

1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1-1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
Salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until the liquid is reduced to about 1 cup about 15 to 20 minutes.

Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

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Here is a link that might be useful: Corn Tortillas

Teresa - that sounds something like the recipe I'm looking for - will try it. Thanks.
Ann - that looks delicious - can't wait to try that with Teresa's corn cakes. Thanks.