Aztec Casserole

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  • 9 (6-inch) corn tortillas, halved
  • 2 (10 ounce) cans enchilada sauce
  • 1 1/2 to 2 cups sour cream
  • 2 cups shredded Cheddar cheese
  • 2 (4 ounce) cans chopped green chile peppers
  • 1 cup corn
  • 1 pound boneless chicken breast meat, cooked and shredded


  1. Heat the oven to 350 degrees F.
  2. In a medium bowl, combine the sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
  3. Dip 9 tortilla halves into the enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13-inch baking dish.
  4. Spread 1/2 of the chicken mixture over the tortilla layer. Repeat.
  5. Bake for 25 to 30 minutes, or until the center is heated through.

Yield: 6 to 8 servings

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