Post by Chris in NM on Sept 14, 2006 12:00:39 GMT -6
Aztec Casserole - my way
4 12" flour tortillas
1/2 can green enchilada sauce
1 c. sour cream
1 1/2 c. shredded Cheddar or Mexican cheese - divided
1 4 oz. can diced green chiles
2 diced tomatoes
1 c. corn kernels
6 boneless, skinless chicken tenders - browned or boiled
Brown or boil chicken tenders. Preheat oven to 350 ยบ F. In a medium bowl, combine sour cream, cheese, chile peppers, corn and tomatoes. Mix together well. Spray an 8 x 10" baking dish and place 2 tortillas on bottom, overlapping. Top with 3/4 of the cheese & sour cream mixture. Top with the chicken tenders. Spread the enchilada sauce over top. Place remaining 2 tortillas on top, overlapping. Spread remaining sour cream mixture over all and sprinkle with remaining shredded cheese. Bake for 30 to 45 minutes or until center is heated through.
4 12" flour tortillas
1/2 can green enchilada sauce
1 c. sour cream
1 1/2 c. shredded Cheddar or Mexican cheese - divided
1 4 oz. can diced green chiles
2 diced tomatoes
1 c. corn kernels
6 boneless, skinless chicken tenders - browned or boiled
Brown or boil chicken tenders. Preheat oven to 350 ยบ F. In a medium bowl, combine sour cream, cheese, chile peppers, corn and tomatoes. Mix together well. Spray an 8 x 10" baking dish and place 2 tortillas on bottom, overlapping. Top with 3/4 of the cheese & sour cream mixture. Top with the chicken tenders. Spread the enchilada sauce over top. Place remaining 2 tortillas on top, overlapping. Spread remaining sour cream mixture over all and sprinkle with remaining shredded cheese. Bake for 30 to 45 minutes or until center is heated through.