Best Baked Aztec Chicken Casserole Recipes

Chicken Aztec Casserole image

Provided by Kubber

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

Preheat oven to 350°F.
Boil chicken breasts until no longer pink in the middle.
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.
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.
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.
Cover and bake for 60 minutes or until bubbly.
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.
Remove from oven and allow to cool for 5-10 minutes.
Cut and serve. Can top with sour cream, salsa, hot sauce or fresh guacamole.

Nutrition Facts : Calories 589.4, Fat 30.7, SaturatedFat 15.2, Cholesterol 86.3, Sodium 1527.3, Carbohydrate 51, Fiber 3.2, Sugar 4.2, Protein 28.4

Pastel Azteca (Mexican Lasagna) image

Provided by Maricruz

Categories main dish

Time 1h30m

Number Of Ingredients 19

1 chicken breast (400 gr)
½ medium onion (50 gr)
1 garlic clove
2 bay leaves
salt
1 ¼ cups fresh corn kernels (200 gr) (or canned corn)
1 large poblano pepper (or green bell pepper)
1 medium onions (70 gr) (finely sliced)
1 Tbsp oil
salt and pepper
1.1 lb tomatoes (500 gr) (cut in quarters)
1 medium onion (50 gr) (cut in quarters)
2 chipotle chillies (optional)
1 garlic clove
1 tsp ground cumin
1 Tbsp oil
12 corn tortillas
1 ¾ cups Mexican cream (350 gr)
2 cups Oaxaca cheese (250 gr) (or any other string cheese)

Steps:

Place chicken, onion, bay leaf, garlic and a little salt in a pot then cover with water. Bring to a boil and cook until the meat is tender.
Strain the broth and let the chicken cool and then shred it using two forks. Set everything aside.

Baked Aztec Chicken Casserole image

Number Of Ingredients 7

Basic Cooked Tomatillo Sauce
Shredded Chicken
4 , poblano chile kimmy, , roasted, peeled and seeded
oil for frying the tortillas
12 (6- to 7-inch) corn tortillas
1 cup sour cream
1 1/2 cups shredded Oaxaca or Monterey Jack cheese

Steps:

1. Prepare the tomatillo sauce. Reserve in the pan off heat. Prepare the shredded chicken. Reserve in a bowl. Roast, peel, and seed the chiles. Remove the stems and cut the chiles into short thin strips. Reserve in a bowl. 2. Preheat oven to 350°. In a medium skillet, heat oil to a depth of about 1/2 inch until hot. Using tongs, fry the tortillas, 1 at a time, until barely stiff but not brown, about 20 seconds. Drain on paper towels. 3. Arrange 4 tortillas, overlapping, to cover the bottom of a square 8-inch baking dish. Cover with 1/2 of the chicken, 1/2 of the chile strips, 1/3 of the sour cream, 1/3 of the sauce, and 1/3 of the cheese. Top with 4 tortillas and repeat with layers of chicken, chile strips, sour cream, sauce, and cheese. Top with the 4 remaining tortillas, remaining sour cream, sauce, and cheese. Bake until completely heated through and bubbling, about 25 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves