Parent's Resource Center

Aztec Casserole
Submitted by:  Karen Vermeer



" 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! "
  • 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

Preheat oven to 350 degrees F (175 degrees C).


In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.


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.


Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.

Makes 6 to 8 servings


Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 430  
Protein 16g
Total Fat 35g
Sodium 736mg
Cholesterol 98mg
Carbohydrates 14g
Fiber 2g