Aztec
Casserole
Submitted by:
Karen
Vermeer |
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" A
chicken mixture with corn, chile peppers, cheese and sour cream
gives this casserole the savory, zingy flavor of the Aztec gods:
a combination of sun kings and corn culture. Sabor! "
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| Ingredients |
- 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
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| Directions |
| 1 |
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Preheat
oven to 350 degrees F (175 degrees C).
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| 2 |
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In
a medium bowl, combine sour cream, cheese, chile peppers, corn,
and chicken. Mix together well.
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| 3 |
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Dip
9 tortilla halves in enchilada sauce, and arrange them in the
bottom of a lightly greased 9x13 inch baking dish. Spread 1/2
chicken mixture over the tortilla layer. Repeat.
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| 4 |
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Bake
in the preheated oven for 25 to 30 minutes, or until center is
heated through.
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| Makes
6 to 8 servings
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Nutrition
at a glance
Servings
Per Recipe: 6 |
amount
per serving |
| Calories |
430 |
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| Protein |
16g |
| Total
Fat |
35g |
| Sodium |
736mg |
| Cholesterol |
98mg |
| Carbohydrates |
14g |
| Fiber |
2g |
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