Aztec Casserole recipe

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Ingredients

9 (6 inch) corn tortillas, cut in half
2 (10 ounce) cans enchilada sauce
2 cups sour cream
2 cups shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
1 cup fresh corn kernels
1 pound skinless, boneless chicken breast halves - boiled

Nutrition Info

664.9 calories
carbohydrate: 31.6 g
cholesterol: 165.6 mg
fat: 44 g
fiber: 4.3 g
protein: 38.1 g
saturatedFat: 25.1 g
servingSize: -
sodium: 795.1 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.

  3. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.

  4. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.

Recipe Yield

6 to 8 servings

Recipe Note

A chicken mixture with corn, chile peppers, cheese and sour cream gives this casserole the savory, zingy flavor of the Aztec gods: a combination of sun kings and corn culture. Sabor!

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