Aztec Casserole recipe
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- 9 (6 inch) corn tortillas, cut in half 2 (10 ounce) cans enchilada sauce 2 cups sour cream 2 cups shredded Cheddar cheese 2 (4 ounce) cans diced green chiles 1 cup fresh corn kernels 1 pound skinless, boneless chicken breast halves - boiled
Nutrition Info
- 664.9 caloriescarbohydrate: 31.6 gcholesterol: 165.6 mgfat: 44 gfiber: 4.3 gprotein: 38.1 gsaturatedFat: 25.1 gservingSize: -sodium: 795.1 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Aztec Casserole
Directions
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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.