Best Chicken Azteca Recipes

SLOW COOKER CHICKEN AZTECA

Steps:

• Place chicken on bottom of crockpot.
• Mix all ingredients together except the cream cheese and pour mixture over chicken.
• Cook on low for 4 hours.
• Thirty minutes before serving add cream cheese and shred chicken.
• Serve over rice.
• *You can add any vegetables or seasonings that you like.
• We lke it a little spicier so we add some hot sauce and red pepper.
• We also add peas instead of corn if we dont have corn.
• Feel free to mix and match!
• Also, you can add more beans and omit the chicken for a veggie dish*.

CHICKEN AZTECA

Steps:

• 1. In a slow cooker, combine beans, corn, garlic, and half of the salsa. 2. Lay the chicken breasts on top of the bean/corn mixture. Pour on remaining salsa. 3. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours. 4. Remove the cooked chicken and shred. Add shredded chicken back to the slow cooker and stir to combine with the bean/corn/salsa mixture. 5. Cube the cream cheese and add to slow cooker; stir. Cover and let sit at WARM or LOW setting just until the cream cheese has melted (about 30 minutes). Stir to make sure everything is well combined.

CHICKEN AZTECA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Rinse tortillas in water to soften. Pour 1/2 cup of enchilada sauce on bottom of a greased 9x13 inch baking dish. Layer all tortillas in a baking dish. Place chicken on top, then layer onion, Cheddar cheese, black olives, and chilies. Top with Monterey Jack cheese. Pour remaining enchilada sauce over the top and sprinkle remaining cheddar cheese on top. Bake for 30-40 minutes.Serve with: Mexican Rice