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.