CHICKEN AZTEC CASSEROLE
This is a recipe that I developed over a few months. It is like a chicken enchilada lasagna. Very easy to make and it is even better the next day reheated!
Provided by Kubber
Categories Chicken Breast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Boil chicken breasts until no longer pink in the middle.
- Place cooked chicken breasts in food processor and give a few pulses to chop up. Don't get it too fine. If you don't have a food processor then shred the chicken by hand.
- In a large bowl combine all of the ingredients except tortilla strips and 1 cup of cheese. Also add in the chopped chicken. Mix well.
- Grease a 9x13 backing dish and place one layer of tortilla strips in bottom. Spoon 1/3 of mixture on strips and spread evenly. Continue alternating tortilla strips and chicken mixture with the top layer being the chicken mixture.
- Cover and bake for 60 minutes or until bubbly.
- Remove from oven and uncover. Sprinkle remaining cup of cheese on top. Put back in oven uncovered for 5 minutes or until cheese is melted.
- Remove from oven and allow to cool for 5-10 minutes.
- Cut and serve. Can top with sour cream, salsa, hot sauce or fresh guacamole.
Nutrition Facts : Calories 589.4, Fat 30.7, SaturatedFat 15.2, Cholesterol 86.3, Sodium 1527.3, Carbohydrate 51, Fiber 3.2, Sugar 4.2, Protein 28.4
AZTEC CHICKEN
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely.
- Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown. Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together.
- Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze.
- To serve place the shrimp over the chicken breasts and drizzle the glaze on top.
AZTEC CHICKEN CASSEROLE
Recipe Main Dish Aztec chicken casserole - Recipe Petitchef
Provided by apartmentcooker
Categories main dish
Time 35m
Yield 4
Number Of Ingredients 22
Steps:
- In a large pan, heat the oil over medium heat. Lightly fry the tortillas until slightly crisp, about 1 minute per side. Set aside.
- In a small pot, heat the oil over medium heat. Add the onions and cook until translucent, 3-4 minutes. Add the garlic and cook until aromatic, 1 minute more. Add the tomatoes and lower heat to a simmer. Season with oregano, cumin, salt, and pepper. Simmer until good flavor has developed.
- In a large pan, heat the oil over medium heat. Add the onion, corn, and peppers, and saute until tender, 4-5 minutes. Add the garlic and saute until aromatic, 1 minute more.
- In a casserole dish, begin layering the ingredients, starting with the tortillas. Then layer the tomato sauce, sour cream, corn and poblano mixture, and repeat. On the top layer, place tortillas, tomato sauce, and cheese. Bake in a 375 degree oven until bubbling, warm, and the top is golden brown. Serve warm with sour cream and guacamole.
AZTEC CHICKEN CASSEROLE
Provided by MaryAnneQueen
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Nutrition Facts :
AZTEC CASSEROLE
A high-protein, delicious one-meal dish. Made ahead of time, this casserole freezes well and is a good dish on-the-run. Omit ground meat for a vegetarian meal.
Provided by Unknown Or Reset
Categories One Dish Meal
Time 2h40m
Yield 14-16 cups
Number Of Ingredients 17
Steps:
- Ahead of time:.
- Prepare dried beans in a slow cooker.
- Cook on high until tender, (Approx. 3 hours).
- Prepare grains in rice cooker following directions for 2 cups of grain.
- (Approx 70 mins).
- When beans and grains are cooked:.
- In a very large skillet or sautee pan, heat half of the olive oil and brown the meat.
- Remove the meat to drain.
- Add the remaining oil and then cooking over medium heat, add chopped onions, peppers and garlic.
- Cook these until crisp-tender.
- Stir in corn and red chile paste (as desired).
- Add the cooked beans (including all the juice) and the cooked grains.
- Add the drained meat.
- Salt to taste and stir well.
- Simmer the mixture to slightly reduce the liquid and meld the flavors.
Nutrition Facts : Calories 328.7, Fat 8.8, SaturatedFat 2, Cholesterol 51.2, Sodium 72.5, Carbohydrate 42.4, Fiber 6.2, Sugar 1.9, Protein 21.3
BAKED CHICKEN CASSEROLE
Delicious baked casserole with chicken and garlic!
Provided by kare-bear
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 55m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a pot of water to a boil. Add chicken breast and continue to boil until no longer pink in the center, 15 to 20 minutes.
- While chicken boils, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Heat oil in a skillet over medium-high heat. Saute mushrooms, basil, and garlic in the skillet for about 5 minutes.
- Drain and chop chicken. Heat soup in another pot over low heat until warm, about 5 minutes. Add chicken, garlic mixture, milk, salt, and pepper.
- Melt butter and add to drained pasta along with the soup mixture. Mix together, put into a casserole dish, and top with Parmesan cheese.
- Bake in the preheated oven until melted and bubbly, about 20 minutes.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 56.6 g, Cholesterol 47 mg, Fat 18.7 g, Fiber 2.3 g, Protein 18 g, SaturatedFat 8.6 g, Sodium 692.7 mg, Sugar 2.9 g
BAKED AZTEC CHICKEN CASSEROLE
Number Of Ingredients 7
Steps:
- 1. Prepare the tomatillo sauce. Reserve in the pan off heat. Prepare the shredded chicken. Reserve in a bowl. Roast, peel, and seed the chiles. Remove the stems and cut the chiles into short thin strips. Reserve in a bowl. 2. Preheat oven to 350°. In a medium skillet, heat oil to a depth of about 1/2 inch until hot. Using tongs, fry the tortillas, 1 at a time, until barely stiff but not brown, about 20 seconds. Drain on paper towels. 3. Arrange 4 tortillas, overlapping, to cover the bottom of a square 8-inch baking dish. Cover with 1/2 of the chicken, 1/2 of the chile strips, 1/3 of the sour cream, 1/3 of the sauce, and 1/3 of the cheese. Top with 4 tortillas and repeat with layers of chicken, chile strips, sour cream, sauce, and cheese. Top with the 4 remaining tortillas, remaining sour cream, sauce, and cheese. Bake until completely heated through and bubbling, about 25 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MILLION DOLLAR CHICKEN CASSEROLE
Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.
Provided by Amanda Stanfield
Categories Chicken Casserole
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
- Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
- Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
- Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg
BAKED AZTEC CHICKEN CASSEROLE
Number Of Ingredients 7
Steps:
- 1. Prepare the tomatillo sauce. Reserve in the pan off heat. Prepare the shredded chicken. Reserve in a bowl. Roast, peel, and seed the chiles. Remove the stems and cut the chiles into short thin strips. Reserve in a bowl. 2. Preheat oven to 350°. In a medium skillet, heat oil to a depth of about 1/2 inch until hot. Using tongs, fry the tortillas, 1 at a time, until barely stiff but not brown, about 20 seconds. Drain on paper towels. 3. Arrange 4 tortillas, overlapping, to cover the bottom of a square 8-inch baking dish. Cover with 1/2 of the chicken, 1/2 of the chile strips, 1/3 of the sour cream, 1/3 of the sauce, and 1/3 of the cheese. Top with 4 tortillas and repeat with layers of chicken, chile strips, sour cream, sauce, and cheese. Top with the 4 remaining tortillas, remaining sour cream, sauce, and cheese. Bake until completely heated through and bubbling, about 25 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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