Aztec Casserole

Ingredients

  • 1 pound skinless, boneless chicken breast halves - boiled
  • 1 cup fresh corn kernels
  • 2 (4 ounce) cans diced green chiles
  • 2 cups shredded Cheddar cheese
  • 2 cups sour cream
  • 2 (10 ounce) cans enchilada sauce
  • 9 (6 inch) corn tortillas, cut in half

1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. 3. 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 mixt...

View full recipe at SpringPad

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