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


  • 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

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    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.


    1. Menu and Printable Grocery List June 3rd | Cookin' Mimi says:

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