Aztec Casserole

Aztec Casserole – It’s hot.Gather the following ingredients:

9 – 6 inch corn tortillas
2 cans 10 oz. enchilada sauce
2 cups sour cream
2 cups shredded cheddar cheese
3 cans diced jalapenos
1 cup fresh corn kernels, drained
1 lb. boneless chicken breast
Chili pepper for taste

Medium size pot
2 medium bowls
Large glass pan

Boil the chicken breasts in the pot for 30 minutes, until cooked through.  Cut into small squares.

Preheat the oven to 350 degrees.

In a medium bowl combine the sour cream, cheese, chili peppers, corn, and chicken.  Mix well.

Tear or cut the tortillas in half.  Poor the enchilada sauce into a bowl.  Dip the halves into the sauce and arrange half of them onto the bottom of a lightly greased glass pan.

Spread half of the chicken mixture over the tortilla layer.  Repeat.

Pour the enchilada sauce over the top.

Bake in for 30 minutes.