Recipe by KAREN VERMEER
"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!"
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9 (6 inch)
corn tortillas, cut in half
2 (10 ounce) cans
shredded Cheddar cheese
2 (4 ounce) cans
diced green chiles
fresh corn kernels
skinless, boneless chicken breast halves - boiled
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.
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 instruction on what to do with the extra enchilada sauce, so I just poured some over each layer. Overall it was good, but took just as much work as regular enchiladas would!
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.
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.
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 used mild green chiles, but cut the amount in half since I was making for my 18 month old. I coated the chicken in a mixture of olive oil, garlic and cumin and baked. I also tore the tortillas and rolled in the sauce before layering and used the remaining sauce to pour over the top of the casserole. I also put a little extra cheese on top the last few minutes of baking.
The dish is very creamy and tasty. My 18 month old loved it. It is really easy to make and perfect for the nights you are in a hurry. I cooked extra chicken and put in the freezer for future use.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 396
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