Chicken Aztec Casserole Recipe

Name: Chicken Aztec Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 lb chicken breast; 1 (10 ounce) can enchilada sauce (mild, medium, or hot); 1 (11 ounce) can cream of chicken soup; 1 (10 ounce) can whole kernel corn, drained; 12 ounces sour cream; 12 ounces chunky salsa (mild, medium, or hot); 1 1/2 cups Minute Rice, uncooked; 3 -4 cups shredded cheese (Mexican blend); 1 (4 1/2 ounce) can chopped green chilies, drained; 8 -10 flour tortillas, Cut into 1-inch strips

Servings: persons

1 lb chicken breast
1 (10 ounce) can enchilada sauce (mild, medium, or hot)
1 (11 ounce) can cream of chicken soup
1 (10 ounce) can whole kernel corn, drained
12 ounces sour cream
12 ounces chunky salsa (mild, medium, or hot)
1 1/2 cups Minute Rice, uncooked
3 -4 cups shredded cheese (Mexican blend)
1 (4 1/2 ounce) can chopped green chilies, drained
8 -10 flour tortillas, Cut into 1-inch strips

1
Preheat oven to 350u00b0F.
2
Boil chicken breasts until no longer pink in the middle.
3
Place cooked chicken breasts in food processor and give a few pulses to chop up. Don't get it too fine. If you don't have a food processor then shred the chicken by hand.
4
In a large bowl combine all of the ingredients except tortilla strips and 1 cup of cheese. Also add in the chopped chicken. Mix well.
5
Grease a 9x13 backing dish and place one layer of tortilla strips in bottom. Spoon 1/3 of mixture on strips and spread evenly. Continue alternating tortilla strips and chicken mixture with the top layer being the chicken mixture.
6
Cover and bake for 60 minutes or until bubbly.
7
Remove from oven and uncover. Sprinkle remaining cup of cheese on top. Put back in oven uncovered for 5 minutes or until cheese is melted.
8
Remove from oven and allow to cool for 5-10 minutes.
9
Cut and serve. Can top with sour cream, salsa, hot sauce or fresh guacamole.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb chicken breast, 1 (10 ounce) can enchilada sauce (mild, medium, or hot), 1 (11 ounce) can cream of chicken soup, 1 (10 ounce) can whole kernel corn, drained, and more.

Yes, Chicken Aztec Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Aztec Casserole

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