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CHICKEN
RECIPE OF THE DAY (October 20th 2006):
AZTEC CHICKEN CASSEROLE
by Amy
Ingredients: 9 (6") corn tortillas cut in
half, 2 x 10 ounce cans enchilada sauce, 2 cups sour
cream, 2 cups shredded cheddar cheese, 2 x 4 ounce cans
diced green chile peppers, 1 cup fresh corn kernels,
1 pound skinless boneless chicken breast halves - boiled
Method: 1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine sour cream, cheese, chile
peppers, corn, and chicken. Mix together well. 4. Dip
9 tortilla halves in enchilada sauce, and arrange them
in the bottom of a lightly greased 9x13" baking
dish. 5. Spread 1/2 chicken mixture over the tortilla
layer. Repeat. 6. Bake in the preheated oven for 25
to 30 minutes, or until center is heated through.
BON APÉTIT......
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