Aztec Casserole
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.
