Aztec Chicken Casserole


9 (6') 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 Preheat oven to 350F (175C). In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13' baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through


Cooking Cache Favicon Cooking Cache
View Full Recipe

MS Found Country:US image description
Back to top