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    AZTEC CHICKEN CASSEROLE


    Source of Recipe


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    List of Ingredients




    9 (6") corn tortillas, cut in half
    2 (10 oz.) cans enchilda sauce
    1 cups sour cream
    1 cups shredded cheddar cheese (I substitute mexican blend)
    2 (4 oz) cans diced green chilies
    l cup whole kernel corn
    1 lb. skinless, boneless chicken breast halves - boiled

    Recipe



    Preheat oven to 350. In a medium bowl, combine sour cream, cheese, chile peppers, corn and chicken. Mix together well. Dip 9 tortilla halves in enchildada sauce, and arrange them in the bottom of a lightly greased 9x13" baking dish. Spread 1/2 the chicken mixture over the tortilla layer. Repeat. Bake in the oven for 25 to 20
    minutes or until center is heated through.

    Serves 6

 

 

 

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