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Azteca Chicken Casserole Recipe

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This recipe for Azteca Chicken Casserole, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Jean Simons
Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 smaller size flour or corn tortillas cut in half
1 15 oz can of tomato sauce
2 c of cooked and shredded chicken
1 small can of mild green chili's, drained
2c shredded Monterey jack or cheddar
1 small carton of sour cream
2 tsp or to taste of ground cumin & garlic powder
1/2 c thinly sliced green onions and cilantro
1/4 piece of fresh lime.

Directions:
Directions:
Lightly brown tortilla's halves in a little oil until they are crisp. Set aside to drain on paper towels

Put tomato sauce in a large bowl add cumin, green chili's and chicken, stir to mix.

Take four pieces of sliced tortilla lay at the bottom of a 9 x13 baking dish, spoon over chicken/tomato mixture, add small dollops of sour cream, blend into chicken/tomato mixture, sprinkle with shredded cheese, repeat layers. top with remaining cheese and bake at 350 for 30 minutes or 45 to 60 minutes if refrigerated ahead of time.

Cool and let set for 15 minutes. Add a few sprites of lime juice to the onion/cilantro mixture and sprinkle the greens on top of the casserole as garnish.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
20 minutes plus baking time
Personal Notes:
Personal Notes:
I found this recipe in the St. Paul Pioneer Press Dispatch about 25 years ago. Great for buffets or potlucks.

 

 

 

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