Aztec Casserole


  • 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


You Will Need A Siesta After Eating This Layered Enchilada Casserole Featuring Chicken With Sour Cream, Corn, Tortillas, Cheddar And Chile Peppers.

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