Chicken Aztec Casserole Recipes

AZTEC CHICKEN CASSEROLE

Steps:

• In a large pan, heat the oil over medium heat. Lightly fry the tortillas until slightly crisp, about 1 minute per side. Set aside.
• In a small pot, heat the oil over medium heat. Add the onions and cook until translucent, 3-4 minutes. Add the garlic and cook until aromatic, 1 minute more. Add the tomatoes and lower heat to a simmer. Season with oregano, cumin, salt, and pepper. Simmer until good flavor has developed.
• In a large pan, heat the oil over medium heat. Add the onion, corn, and peppers, and saute until tender, 4-5 minutes. Add the garlic and saute until aromatic, 1 minute more.
• In a casserole dish, begin layering the ingredients, starting with the tortillas. Then layer the tomato sauce, sour cream, corn and poblano mixture, and repeat. On the top layer, place tortillas, tomato sauce, and cheese. Bake in a 375 degree oven until bubbling, warm, and the top is golden brown. Serve warm with sour cream and guacamole.

AZTEC CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. 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 9 x 13 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.

CHICKEN AZTEC CASSEROLE

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.

AZTEC CASSEROLE

Steps:

• Ahead of time:.
• Prepare dried beans in a slow cooker.
• Cook on high until tender, (Approx. 3 hours).
• Prepare grains in rice cooker following directions for 2 cups of grain.
• (Approx 70 mins).
• When beans and grains are cooked:.
• In a very large skillet or sautee pan, heat half of the olive oil and brown the meat.
• Remove the meat to drain.
• Add the remaining oil and then cooking over medium heat, add chopped onions, peppers and garlic.
• Cook these until crisp-tender.
• Stir in corn and red chile paste (as desired).
• Add the cooked beans (including all the juice) and the cooked grains.
• Add the drained meat.
• Salt to taste and stir well.
• Simmer the mixture to slightly reduce the liquid and meld the flavors.

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*.

BUDIN AZTECA (AZTEC CASSEROLE)

Steps:

• Heat oil in skillet, add the onion and garlic and saute until transparent. Add the tomatoes and salt and cook over high heat for 5 minutes. Lower the heat and cook for 10 more minutes. Correct the seasoning and set aside.
• Preheat oven to 375°F
• Melt the butter in a saucepan. Add the corn and zucchini and cook 2 minutes. Add the water, cover and cook over low heat for 8 minutes or until the zucchini is crisp-tender.
• Heat some oil in a skillet and fry the tortillas for 30-40 seconds on each side, just to soften. Set aside. (You could use cooking spray or sprinkle with water to soften and lower fat).
• Place a thin layer of veggies on the bottom of a greased 9x13 inch baking dish. Top with a layer of 4-5 corn tortillas and then a layer of tomato sauce. Add half the remaining veggies, half the chiles, 1/2 cup cream, half the chicken and 1/2 cup cheese. Repeat the layers, finishing with the cheese. Bake uncovered until the cheese begins to melt. About 10-15 minutes.