Chicken Aztec Casserole Recipes

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AZTEC CHICKEN



Aztec Chicken image

Provided by Norman Van Aken

Yield Makes 6 servings

Number Of Ingredients 22

6 tablespoons (3/4 stick) chilled butter
3 tablespoons vegetable oil
1 large red onion, halved lengthwise, thinly sliced crosswise
1/2 yellow onion, thinly sliced
1 1/2 tablespoons sugar
3/4 cup Sherry wine vinegar
1 tablespoon coarse kosher salt
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin
4 teaspoons olive oil
4 garlic cloves, thinly sliced
1 large tomato, peeled, seeded, diced
1/4 cup coarsely chopped pitted oil-cured black olives
1/4 cup drained capers, rinsed
1/4 cup Sherry
1/3 cup low-salt chicken broth
1/4 cup fresh lime juice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon minced fresh rosemary
1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch cubes

Steps:

  • Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
  • Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
  • Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.

CHICKEN AZTEC CASSEROLE



Chicken Aztec Casserole image

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

1 lb chicken breast
1 (10 ounce) can enchilada sauce (mild, medium, or hot)
1 (11 ounce) can cream of chicken soup
1 (10 ounce) can whole kernel corn, drained
12 ounces sour cream
12 ounces chunky salsa (mild, medium, or hot)
1 1/2 cups Minute Rice, uncooked
3 -4 cups shredded cheese (Mexican blend)
1 (4 1/2 ounce) can chopped green chilies, drained
8 -10 flour tortillas, Cut into 1-inch strips

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 CASSEROLE



Aztec Chicken Casserole image

Provided by MaryAnneQueen

Time 45m

Yield 6

Number Of Ingredients 7

9 (6 inch) corn tortillas, halved
20 ounces enchilada sauce
1 1/2 cup sour cream (more as needed)
2 cups shredded cheddar cheese
8 ounces chopped green chile peppers
1 cup corn kernels
1 pound boneless chicken breast meat, cooked and shredded

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 CHICKEN CASSEROLE



Aztec chicken casserole image

Recipe Main Dish Aztec chicken casserole - Recipe Petitchef

Provided by apartmentcooker

Categories     main dish

Time 35m

Yield 4

Number Of Ingredients 22

2 Tbsp oil
12 corn tortillas
1 Tbsp oil
1/2 onion, diced
1 clove garlic, minced
1 (15 oz) can diced tomatoes
2 tsp oregano
1 tsp cumin
salt, as needed
pepper, as needed
1 Tbsp oil
1/2 onion, diced
1 zucchini, diced
1 (14 oz) can corn
3 poblano peppers, seeded, diced
1 jalapeno, seeded, minced
1 clove garlic, minced
salt, as needed
pepper, as needed
jack cheese, grated, as needed
sour cream, as needed
guacamole, as needed

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 PUDDING



Aztec Pudding image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 22

2 pounds Roma tomatoes, peeled and without seeds
1 medium onion, diced
2 chile anchos soaked in water until soft, seeds removed and water discarded
2 to 4 fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds removed
1 1/2 cups water
1 1/2 tablespoons powdered chicken consomme
1 1/2 cups fresh, raw, corn kernels
1 1/2 cups fresh, raw, chopped zucchini
20 squash flowers, chopped in 4 pieces (optional)
4 cups cooked, shredded chicken or pork
2 tablespoons fresh epazote (optional)
1/2 cups fresh cilantro leaves, finely chopped
24 corn tortillas
1/2 cup vegetable oil, for frying
2 cups heavy cream
4 tablespoons butter
1 8-ounce package cream cheese
1/4 cup milk
1 teaspoon powdered chicken consume
Cheeses:
2 packages Panela cheese or any fresh, solid cheese chopped fine
3 cups Monterey Jack cheese, grated

Steps:

  • For sauce mixture: Place the tomatoes, onion, chilies, water and chicken consume in a blender and blend well. Pour mixture into a pot and boil. When sauce begins to boil, place a lid on the pot and simmer for at least 20 minutes. Add the corn, zucchini, squash flowers and cooked chicken or pork to the simmering mixture. Cook for another 10 minutes or until the vegetables are just cooked. Adjust for salt and mix in the epazote and cilantro. After mixed well, set aside to cool.
  • For base of pudding, fry each tortilla very quickly in hot oil -- only a few seconds on each side. Drain on paper towels. Set aside.
  • In a blender blend all ingredients for the cream mixture together until smooth. Set aside.
  • Assemble in a 9 1/2 by 13-inch pan. Layer tortillas to cover the bottom and sides of pan, then layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese. Bake at 350 degrees, for about 20 minutes or until bubbly. Salt to taste with chicken consume.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

AZTEC CHICKEN



Aztec Chicken image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Six 3-ounce chicken breasts, boneless and skinless
1 cup seasoned flour
1 egg
1 cup heavy cream
1 cup olive oil or canola oil
12 large raw shrimp, peeled and deveined
3 cloves garlic (3 teaspoons), minced
6 pepperoncini, chopped small
3/4 cup chopped bacon
3/4 cup rum
3/4 quart chicken stock
Pinch salt
Pinch pepper
1 avocado, sliced

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.

SLOW COOKER CHICKEN AZTECA



Slow Cooker Chicken Azteca image

This is a wonderful, quick dish for on the go people or just anyone. My whole family loves this dish!

Provided by bebeboy03

Categories     Poultry

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb skinless chicken
1 (15 ounce) can black beans
1 cup salsa
2 cups corn
1 teaspoon cumin
8 ounces cream cheese
salt
pepper

Steps:

  • Place chicken on bottom of crockpot.
  • Mix all ingredients together except the cream cheese and pour mixture over chicken.
  • Cook on low for 4 hours.
  • Thirty minutes before serving add cream cheese and shred chicken.
  • Serve over rice.
  • *You can add any vegetables or seasonings that you like.
  • We lke it a little spicier so we add some hot sauce and red pepper.
  • We also add peas instead of corn if we dont have corn.
  • Feel free to mix and match!
  • Also, you can add more beans and omit the chicken for a veggie dish*.

BAKED AZTEC CHICKEN CASSEROLE



Baked Aztec Chicken Casserole image

Number Of Ingredients 7

Basic Cooked Tomatillo Sauce
Shredded Chicken
4 , poblano chile kimmy, , roasted, peeled and seeded
oil for frying the tortillas
12 (6- to 7-inch) corn tortillas
1 cup sour cream
1 1/2 cups shredded Oaxaca or Monterey Jack cheese

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

BAKED AZTEC CHICKEN CASSEROLE



Baked Aztec Chicken Casserole image

Number Of Ingredients 7

Basic Cooked Tomatillo Sauce
Shredded Chicken
4 , poblano chile kimmy, , roasted, peeled and seeded
oil for frying the tortillas
12 (6- to 7-inch) corn tortillas
1 cup sour cream
1 1/2 cups shredded Oaxaca or Monterey Jack cheese

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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