Chicken Azteca Casserole Recipes

PASTEL AZTECA (MEXICAN LASAGNA)

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.

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 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 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.

AZTEC CHICKEN

Steps:

• Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely.
• Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown. Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together.
• Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze.
• To serve place the shrimp over the chicken breasts and drizzle the glaze on top.