Originally published May 26, 2009 
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
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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Hey guys! I’m Micha and welcome to Cookin’ Mimi. The focus of the blog is amazing recipes that will make your family and your wallet happy.
That looks fantastic! I LOVE Mexican food too, so I’m going to have to try it!! Thanks!
Yum this looks so good!
Oh yum! Creamy, chickeny goodness.