Chicken Aztec Casserole
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- Servings: 8
- 1 lb chicken breast
- 1 (10 ounce) can enchilada sauce (mild, medium, or hot)
- 1 (11 ounce) can cream of chicken soup
- 1 (10 ounce) can whole kernel corn, drained
- 12 ounces sour cream
- 12 ounces chunky salsa (mild, medium, or hot)
- 1 1/2 cups minute rice, uncooked
- 3 -4 cups shredded cheese (mexican blend)
- 1 (4 1/2 ounce) can chopped green chilies, drained
- 8 -10 flour tortillas, cut into 1-inch strips
Recipe
- 1 preheat oven to 350°f.
- 2 boil chicken breasts until no longer pink in the middle.
- 3 place cooked chicken breasts in food processor and give a few pulses to chop up. don't get it too fine. if you don't have a food processor then shred the chicken by hand.
- 4 in a large bowl combine all of the ingredients except tortilla strips and 1 cup of cheese. also add in the chopped chicken. mix well.
- 5 grease a 9x13 backing dish and place one layer of tortilla strips in bottom. spoon 1/3 of mixture on strips and spread evenly. continue alternating tortilla strips and chicken mixture with the top layer being the chicken mixture.
- 6 cover and bake for 60 minutes or until bubbly.
- 7 remove from oven and uncover. sprinkle remaining cup of cheese on top. put back in oven uncovered for 5 minutes or until cheese is melted.
- 8 remove from oven and allow to cool for 5-10 minutes.
- 9 cut and serve. can top with sour cream, salsa, hot sauce or fresh guacamole.
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