4 (8 ounce) containers sour cream
4 (8 ounce) cans whole kernel corn, drained
2 (1 ounce) packages instant corn oat cereal mix
1 (3 ounce) package instant Mexican-style corn mixt
1 (1 ounce) package instant spicy corn flavor corn syrup
1 (1 ounce) package instant enchilada sauce mix
Place the sour cream and cooked corn into a blender or food processor; blend until smooth.
Place the mixed vegetables in a blender or food processor and blend into the mixture.
Mix the enchilada sauce with 3 cups of the sour cream mixture. Pour mixture over tortillas.