Beer makes batters better, meat more tender, and sauces more flavorful.
Aztec Chicken Casserole
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- #7583
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
9 (6 inch) corn tortillas, halved
20 ounces enchilada sauce
1 1/2 cup sour cream (more as needed)
2 cups shredded cheddar cheese
8 ounces chopped green chile peppers
1 cup corn kernels
1 pound boneless chicken breast meat, cooked and shredded
directions
Preheat oven to 350 degrees F.
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 9 x 13 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.
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nutrition data
591 calories, 37 grams fat, 34 grams carbohydrates, 33 grams protein per serving.
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reviews & comments
June 19, 2011
I made this for my Dad & Brother-in-Law today (Father's Day)! It was a hit with the whole family kids too! Very quick and easy to make also!!!