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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A chicken mixture with corn, chile peppers, cheese and sour cream gives this casserole the savory, zingy flavor of the Aztec gods: a combination of sun kings and corn culture. Sabor! Ingredients:
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:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
3. 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.
4. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
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