Aztec Casserole

Originally published May 26, 2009 Photobucket I am a huge Mexican food fan; I could live on enchiladas, burritos, fajitas, and tostadas. When I saw this recipe in a cookbook a few years ago I knew it would be a hit. I, of course, have modified it a bit for my family’s tastes.

Aztec Casserole

Recipe by Micha adapted from Blue Plate Specials from the Gooseberry Patch

A creamy casserole reminiscent of chicken enchiladas.

Prep time: 15 minutes

Cook time: 30-40 minutes

Total time: 45-55 minutes

Yield: 8-10 servings

Ingredients

  • 9-12 6" corn tortillas
  • 2 10 ounce cans red enchilada sauce
  • 1-2 cups sour cream
  • 1 cup salsa
  • 1 can whole kernel corn, drained
  • 1 pound cooked chicken, cubed. I used boneless skinless breasts
  • 2 cups shredded cheese, divided

Cooking Directions

Preheat oven to 350°. Cut tortillas in half. Pour enchilada sauce into a shallow bowl and dip the cut tortillas in the sauce. Place 1/3 of the tortillas in the bottom of a 9×13" baking dish.

In a large bowl mix salsa, sour cream, chicken, 1 cup of cheese and corn.

Place half of chicken mixture on the tortillas and repeat layers ending with tortillas. Sprinkle remaining cheese on top. Bake for 30-40 minutes or until bubbly and cheese starts to brown.

 

    Linked to:Ingredient Spotlight at Eat at Home

    disclosure: No links in this post are affiliate links. Opinions are my own as they always are.


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    Comments

    1. That looks fantastic! I LOVE Mexican food too, so I’m going to have to try it!! Thanks!

    2. Yum this looks so good!

    3. Oh yum! Creamy, chickeny goodness.

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