Tuesday, July 21, 2009

Allison's Aztec Casserole

Aztec Casserole
~Pastel o Budin Azteca~

adapted from the traditional Mexican cookbook Lauren made for me


1 lb. chicken breast, cooked, shredded or cubed
1 28-oz. can diced tomatoes (with spices added)
1 11-oz. can Super Sweet Yellow & White corn
1 small can salsa verde (green salsa made from jalapenos)
1/2 lb. shredded cheese (Cheddar or Mexi-blend)
2 flour tortillas, burrito-sized
boil-in-bag white rice, cooked according to package
1/2 green pepper, diced
olive or Canola oil for frying
spices: salt, pepper, onion powder, garlic salt, basil, lemon pepper
(sour cream optional)


Preheat oven to 350 degrees (Fahrenheit). Lightly grease a 9x9 baking pan.

Cook chicken - lightly salt, pepper, and lemon pepper.
Cook rice - season with onion powder, garlic salt, and basil.

Use skillet to lightly fry two tortillas, not to the point of crispy.
Then add oil and saute green pepper.

Cut each tortilla in half; use two halves as the first layer of the casserole.

Add half the tomatoes and corn.

Add half the diced chicken and rice.

Add half the green peppers and dot with spoonfuls of salsa verde.

Cover with half the cheese.

Repeat each layer. Cheese should top the casserole. (Can add sour cream to top if desired.)

Bake at 350 for 30 minutes. (You may have leftover tomatoes and will have extra salsa verde.)



1 comment:

Marie said...

I love Mexican food Ally and this looks right up my alley! I will put this on my "to make" list!