Shelly's Recipe

AZTEC CASSEROLE

Category: Casseroles - Chicken and Turkey

9 (6 inch) corn tortillas, halved
2 (10 oz) cans enchilada sauce
1 1/2 to 2 cups sour cream
2 cups shredded Cheddar cheese
2 (4 oz) cans chopped green chile peppers
1 cup corn kernels, about 2 small ears of corn
1 lb boneless chicken breast meat, cooked and shredded

Preheat oven to 350. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.

Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through. Serves 6 to 8