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Aztec Casserole

Rated as 4.01 out of 5 Stars
1

"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
Original recipe yields 6 servings (6 to 8 servings)

Directions

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  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 31.6 38.1 166 795 Full nutrition

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Reviews

Read all reviews 146
  1. 195 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 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.

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

This was pretty good. I followed the suggestions of the other cooks and used only 1 can of sauce and the leftovers were a little dry. Next time I will use 1 can and add some salsa to the enchi...

Instead of using whole pieces of chicken, I cut them into pieces. This has made a difference. I have used hard tortillas, as I had trouble finding soft. However I would reccommend this recipe...