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!"


40 m servings 665 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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.
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  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...

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. ...

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...

This recipe is so easy. I will make again for sure. I did make a few minor changes. I had flour tortillas on hand so I used those rather than corn. I suspect corn would have been better. I ...

I thought that the idea of this recipe was good. There were no instructions on how the chicken should be used (ie-diced, chopped, shredded) so I just shredded it. Also, there was no instructio...

It tasted great, but it looked kind of like gruel with corn in it. I think if we make it again, we'll roll it up in some tortillas for the eye appeal.

Very good flavor with the green chiles, but only needs one can of enchilada sauce.

Great "Basic" Recipe ... I made a few alterations. I swapped Taco Sauce for the enchillada sauce and added a layer of white rice mixed w/ mexican black beans ... delicious!

Awesome recipe. I am a teacher and I made this for our hispanic heritage potluck dinner. We had 6 long tables full of food and by the time I got to my contribution it was practically gone. Yu...