Best 5 Aztec Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Aztec casserole is a flavorful and easy-to-make dish that combines the vibrant flavors of Mexican cuisine with the convenience of a casserole. This versatile dish can be prepared with a variety of ingredients, allowing you to customize it to your taste preferences. Whether you prefer a spicy or mild flavor profile, there is an Aztec casserole recipe perfect for you. This hearty and comforting dish is sure to become a favorite among your family and friends.

Here are our top 5 tried and tested recipes!

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 CASSEROLE



Aztec Casserole image

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

1 cup dried black beans
1 cup dried red beans
1 cup dried black-eyed peas
9 cups hot water
1 cup organic sweet brown rice
1/2 cup barley
1/2 cup quinoa
2 cups water
2 tablespoons olive oil
2 lbs ground turkey or 2 lbs ground beef (optional)
1 large yellow onion, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 yellow bell pepper, coarsely chopped
2 cups frozen whole kernel corn or 2 cups fresh whole kernel corn
3 -4 cloves garlic, minced
1 tablespoon roasted red chili paste
salt

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

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 CASSEROLE



Aztec Casserole image

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!

Provided by Karen Vermeer

Categories     Mexican Recipes

Time 40m

Yield 6

Number Of Ingredients 7

9 (6 inch) corn tortillas, cut in half
2 (10 ounce) cans enchilada sauce
2 cups sour cream
2 cups shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
1 cup fresh corn kernels
1 pound skinless, boneless chicken breast halves - boiled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 9x13 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 : Calories 664.9 calories, Carbohydrate 31.6 g, Cholesterol 165.6 mg, Fat 44 g, Fiber 4.3 g, Protein 38.1 g, SaturatedFat 25.1 g, Sodium 795.1 mg, Sugar 2.7 g

AZTEC-STYLE ZUCCHINI BEEF CASSEROLE



Aztec-Style Zucchini Beef Casserole image

Make this Aztec-Style Zucchini Beef Casserole for a twist on tamale pie. This zucchini beef casserole is layered with meat, vegetables and cheese.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 6 servings

Number Of Ingredients 8

1/4 KRAFT Original Barbecue Sauce
2 tsp. crushed red pepper
1-1/2 lb. extra-lean ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (11 oz.) whole kernel corn, drained
2 small zucchini, cut into 1/8-inch thick lengthwise slices
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Steps:

  • Preheat oven to 400ºF. Mix barbecue sauce and pepper in small bowl; set aside. Brown meat with onions and garlic in large skillet on medium-high heat 8 to 10 min., stirring occasionally. Drain. Add corn and barbecue sauce mixture; mix well.
  • Reserve 5 zucchini slices; set aside. Arrange half of the remaining zucchini in single layer on bottom and side of 2-qt. casserole dish. Layer with half of the meat mixture, 1 cup of the cheese, remaining zucchini and remaining meat mixture. Top with reserved 5 zucchini slices and remaining cheese. Cover with foil.
  • Bake 20 min. Remove foil. Bake an additional 5 min. until casserole is heated through and cheese is melted.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 510 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 7 g, Protein 27 g

Tips:

  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your casserole will taste. This is especially true for the corn, tomatoes, and green chilies. Try to use organic or locally-sourced ingredients whenever possible.
  • Don't overcook the corn: Corn is a delicate vegetable, and it can easily become overcooked and mushy. Cook it just until it is tender-crisp, about 5 minutes.
  • Use a variety of cheeses: The blend of cheeses in this casserole gives it a rich, flavorful filling. Feel free to experiment with different types of cheeses, such as cheddar, Monterey Jack, or queso Oaxaca.
  • Top with a crispy tortilla crust: The tortilla crust adds a delicious crunch to the casserole. Be sure to fry the tortillas until they are golden brown and crispy.
  • Serve with your favorite toppings: This casserole is delicious on its own, but it can also be served with a variety of toppings, such as sour cream, guacamole, pico de gallo, or hot sauce.

Conclusion:

Aztec casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover corn, tomatoes, and green chilies. The casserole can be made ahead of time and reheated, making it a convenient option for busy weeknights. With its blend of fresh, flavorful ingredients and crispy tortilla crust, Aztec casserole is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #casseroles     #main-dish     #beans     #poultry     #mexican     #oven     #grains     #turkey     #south-american     #dietary     #one-dish-meal     #meat     #pasta-rice-and-grains     #equipment     #number-of-servings     #4-hours-or-less

Related Topics