Aztec Casserole

Ingridients

9 (6 inch) corn tortillas, cut in half

2 (10 ounce) cans enchilada sauce

2 cups sour cream

2 cups shredded Cheddar cheese

2 (4 ounce) cans diced green chiles

1 cup fresh corn kernels

1 pound skinless, boneless chicken breast halves - boiled

Directions

Prep 10 m

Cook 30 m

Ready In 40 m

Preheat oven to 350 degrees F (175 degrees C).

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 9x13 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.