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    Aztec Casserole


    Source of Recipe


    Aunt Saunny

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

    Preheat the oven to 350 degrees F.

    In a medium bowl, combine the sour cream, cheese, chili peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in the enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13-inch baking dish. Spread 1/2 of the chicken mixture over the tortilla layer.Repeat.

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


    Makes 6 to 8 servings
 

 

 

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