Beth E. (NJ)
<font color=red>Disney obsessed<br><font color=blu
- Joined
- Sep 27, 1999
- Messages
- 8,219
I'm still in my Mexican mood - so I thought I would share this one.
Aztec Casserole
Ingredients:
9 (6 inch) corn tortillas, halved
2 (10 ounce) cans enchilada sauce
1 1/2 to 2 cups sour cream
2 cup 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. 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.
Aztec Casserole
Ingredients:
9 (6 inch) corn tortillas, halved
2 (10 ounce) cans enchilada sauce
1 1/2 to 2 cups sour cream
2 cup 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. 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.
