Aztec Casserole

Aztec Casserole


"A chicken mixture with corn, chile peppers, cheese and sour cream gives this casserole the savory, zingy flavor of the Aztec gods: a combination of sun kings and corn culture. Sabor!"

Ingredients 40 m {{adjustedServings}} servings 665 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 665 kcal
  • 33%
  • Fat:
  • 44 g
  • 68%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
  3. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.
  4. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Tips & Tricks
Chicken Florentine Casserole

See how to make a quick-and-easy, creamy chicken casserole.

Chile Rellenos Casserole

See a simple, shortcut version of cheesy chile rellenos.

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Reviews 141

  1. 189 Ratings


This is a good BASE recipe which is why I gave it five stars...everyone loved this but I made serious changes. I used 18 corn tortillas. I cooked and then cubed the chicken ahead of time. In a 5 qt pan I mixed a large can of enchilada sauce, a small can of green chiles, 1 can of corn, 1 can of black beans, two cups of white rice, and one package of taco seasoning. I added 1 cup of shredded cheddar cheese to this after allowing it to cook about 15 mins. I sprayed the bottom of the pan with nonstick spray and added 6 tortillas spread out, topped with chicken mixture, topped with shredded cheddar and pepper jack cheese, layered 6 more tortillas, topped with chicken mixture and cheeses, another layer of tortillas and mix and cheese and left open faced. I sprinkled with crushed white corn tortilla chips. I cooked in the oven for about 10 to 15 mins on 350. It was NOT messy and it was SO delicious! WILL MAKE AGAIN...hope you try to changes it will make a clean, easy, flavorful, quick casserole.


OMG...this is going to be a favorite for my family. My husband raved and wants it every Saturday. I used beans instead of corn and added tops of green onions, sour cream and nachos on the top. I used spicy enchilada sauce and added 2 chopped jalapeno peppers because my family likes spicy food. Served with Mexican Rice III from here. Great last minute meal.

Dave Young from Dearborn MI

Sorry I can't give it a five. It was good but not great. I scaled it up for a large crowd and they liked it and several asked for the recipe. This ia a variant on an old war horse of a recipe and can be considered pretty reliable. In my case I took advice of other reviewers and served on bed of crushed chips rather than layered corn tortillas. With 70 people in the buffet line it would have been too risky to have the tortillas be hard to cut through, and the bed of chips instead made it very spoonable. Just poor some enchilada sauce over the bed of chips and also mix some into the chicken mixture and it will be fine.