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Aztec Casserole

Rated as 4.01 out of 5 Stars

"A chicken mixture with corn, chile peppers, cheese and sour cream gives this casserole the savory, zingy flavor of the Aztec gods: a combination of sun kings and corn culture. Sabor!"
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Ingredients

40 m servings 665 cals
Original recipe yields 6 servings (6 to 8 servings)

Directions

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  • Prep

  • Cook

  • Ready In

  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 mixture over the tortilla layer. Repeat.
  4. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 665 calories; 44 g fat; 31.6 g carbohydrates; 38.1 g protein; 166 mg cholesterol; 795 mg sodium. Full nutrition

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Reviews

Read all reviews 146
  1. 195 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a good BASE recipe which is why I gave it five stars...everyone loved this but I made serious changes. I used 18 corn tortillas. I cooked and then cubed the chicken ahead of time. In a 5...

Most helpful critical review

I thought that the idea of this recipe was good. There were no instructions on how the chicken should be used (ie-diced, chopped, shredded) so I just shredded it. Also, there was no instructio...

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This is a good BASE recipe which is why I gave it five stars...everyone loved this but I made serious changes. I used 18 corn tortillas. I cooked and then cubed the chicken ahead of time. In a 5...

OMG...this is going to be a favorite for my family. My husband raved and wants it every Saturday. I used beans instead of corn and added tops of green onions, sour cream and nachos on the top. ...

Sorry I can't give it a five. It was good but not great. I scaled it up for a large crowd and they liked it and several asked for the recipe. This ia a variant on an old war horse of a recipe...

This recipe is so easy. I will make again for sure. I did make a few minor changes. I had flour tortillas on hand so I used those rather than corn. I suspect corn would have been better. I ...

I thought that the idea of this recipe was good. There were no instructions on how the chicken should be used (ie-diced, chopped, shredded) so I just shredded it. Also, there was no instructio...

It tasted great, but it looked kind of like gruel with corn in it. I think if we make it again, we'll roll it up in some tortillas for the eye appeal.

Awesome recipe. I am a teacher and I made this for our hispanic heritage potluck dinner. We had 6 long tables full of food and by the time I got to my contribution it was practically gone. Yu...

Very good flavor with the green chiles, but only needs one can of enchilada sauce.

This is a great recipe; it is both easy and full of flavor.