Casserole Recipes » Chicken Casserole » Aztec Chicken Casserole

Aztec Chicken Casserole

Two layers of shredded chicken breast, whole kernel corn, chili pepper, cheddar cheese, and sour cream are spooned over tortillas coated in enchilada sauce. Casserole is baked until bubbling and cheese has melted.

Ingredients -

9 (6-inch) Corn Tortillas, cut in half
2 (10 ounces) cans Enchilada Sauce
1 cup Sour Cream
1 cup Cheddar Cheese, shredded
2 (4 ounces) cans Green Chilies, diced
1 cup Whole Kernel Corn
1 pound Boneless Skinless, Chicken Breast Halves, boiled and shredded

Preparation:

1. Preheat the oven to 350 degrees.

2. Combine the chicken, corn, chili peppers, cheese and sour cream in a medium sized bowl.

3. Combine by mixing thoroughly.

4. Dip half of each 9 tortillas in enchilada sauce.

5. Arrange the tortillas in the bottom of a 9x13 inch baking dish that you sprayed with non-stick cooking spray.

6. Spread 1/2 of the chicken/chili mixture over the layer of tortillas.

7. Repeat until finished.

8. Bake in the oven for 20 to 25 minutes, or until the cheese is bubbly and the center is heated through.

Casserole Making Tips -
Green Chilies

	Green chilies can be found in the supermarket in small cans. Fresh green chilies are known as Anaheim chilies and are considered a mild chili pepper.

Casserole Making Tips -
Boneless Chicken Breast

	Boneless chicken breasts can be found in most supermarkets. They are one of the leanest meats you can buy, and one of the best sources for animal protein. Fresh boneless chicken breasts should be used within a few days of purchase. Frozen chicken breasts will last several months in the freezer.

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