Instant Pot Instructions: 

1. Slice the smoked sausage lengthwise and then slice into quarter inch pieces widthwise.
2. In a pot-in-pot dish add the enchilada sauce, sour cream, green chiles, corn, salsa and smoked sausage. Stir well.
3. Cut the tortillas into 1 inch squares. Fold them into the dish. 
4. Sprinkle both types of cheeses on top. 
5. Cover the dish with foil. Pour 1 ½ cups water into bottom of Instant Pot. Place the dish on a sling and lower into the Instant Pot. 
6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move valve to venting and remove lid. Remove the dish from the Instant Pot. 
7. Serve and enjoy!

Slow Cooker Instructions:

1. Slice the smoked sausage lengthwise and then slice into quarter inch pieces widthwise.
2. Add the enchilada sauce, sour cream, green chiles, corn, salsa and smoked sausage into slow cooker and stir.
3. Cover and cook on high for 2 hours.
4. Cut the tortillas into 1 inch squares. Fold them into the dish. 
5. Sprinkle both types of cheeses on top. 
6. Cover and cook on high for 20 more minutes.
7. Serve and enjoy!

Oven Instructions:

1. Heat oven to 350° F.
2. Slice the smoked sausage lengthwise and then slice into quarter inch pieces widthwise.
3. Add the enchilada sauce, sour cream, green chiles, corn, salsa and smoked sausage into a large bowl and stir well. 
4. Cut the tortillas into 1 inch squares. Fold them into the dish.
5. Scrape the mixture into a 9×13 inch baking dish. 
6. Sprinkle both types of cheeses on top. 
7. Bake for 30 minutes. 
8. Serve and enjoy!