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Title:
Recipe: Aztec Casserole
Board:
From:
Gladys/PR 5-6-2006
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 MSG ID: 3138555
Aztec Casserole

9 (6 inch) corn tortillas, halved
2 (10 ounce) cans enchilada sauce
1 1/2 to 2 cups sour cream
2 cups shredded Cheddar cheese
2 (4 ounce) cans chopped green chile peppers
1 cup corn kernels (about 2 small ears of corn)
1 pound boneless chicken breast meat, cooked and shredded

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.

Replies:
  Recipe: Assorted Recipes (21)
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MSG ID: 3138544
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MSG ID: 3138547
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  4 Recipe: Bay Scallops Monterey (broiled with cheese sauce and jalapenos)
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MSG ID: 3138549
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MSG ID: 3138554
9 Recipe: Aztec Casserole
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MSG ID: 3138555
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MSG ID: 3138556
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MSG ID: 3138557
  12 Recipe: Becky's Chicken Salad
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MSG ID: 3138558
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MSG ID: 3138559
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MSG ID: 3138560
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MSG ID: 3138561
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MSG ID: 3138562
  17 Recipe: Mediterranean Red Rice Salad
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MSG ID: 3138563
  18 Recipe: Lemon Cilantro Rice Pilaf
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MSG ID: 3138564
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