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.
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.
MsgID: 3138555
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
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