Aztec Chicken Casserole

Don’t you just love a recipe where you throw everything together, pop it in the oven and in an hour dinner is on the table? This lady does! And it includes veggies! Doesn’t get much better than this Aztec Chicken Casserole!

Mexican Chicken Casserole

We love Mexican food and this is a great upgrade to taco night.

This recipe comes from the Gooseberry Patch Everyday Comfort Food cookbook.

I love these kinds of recipes because you can adapt them according to your taste. My hubby requested that the next time I make it to try it with hamburger, he isn’t the biggest chicken fan. You can also adjust the heat or spice in this recipe with the enchilada sauce and salsa, from mild to hot. I would recommend using a chunky salsa to help add some color and different textures to the casserole unless you have a picky eater who doesn’t like onions or tomatoes and then use more of a pureed version and trick them! You can also lighten the recipe up by using fat free sour cream and low fat cheese. It would also be good with black beans!

To make this recipe even easier I used canned chicken, 2 of the cans you can pick up at Sam’s club, to be exact.

I ended up with some extra enchilada sauce and didn’t want to add it to the casserole for fear it would get soggy so I would say you could get away with just using 1 can of enchilada sauce.  I also only used 1 1/2 cups sour cream.

When making the recipe it reminded me of a Mexican lasagna, layering the filling and corn tortillas, but the enchilada sauce helps to soften the tortillas and you don’t notice the layers once the casserole cooks.


Aztec Chicken Casserole

Serving Size: 6 to 8

Aztec Chicken Casserole


  • 2 10-oz. cans enchilada sauce
  • 9 6-inch corn tortillas, halved
  • 1 1/2 to 2 c. sour cream
  • 2 c. shredded Cheddar cheese, divided
  • 1 c. salsa
  • 1 c. canned corn
  • 1 lb. boneless, skinless chicken breasts, cooked and cubed


  1. Place enchilada sauce in a bowl.
  2. Dip 9 tortilla halves in enchilada sauce; arrange in bottom of lightly greased 9"x13" baking pan and set aside.
  3. Combine sour cream, one cup cheese, salsa, corn and chicken in a large bowl; mix well
  4. Spread half of chicken mixture over tortilla halves.
  5. Dip remaining tortilla halves in enchilada sauce; repeat layers with remaining tortilla halves and chicken mixture.
  6. Sprinkle with remaining cheese; bake, uncovered at 350 degrees for 25 to 30 minutes.


About Liz

I’m a dairy cattle showing, wine loving, cake baking, wife and mommy navigating the world of friend’s bridal and baby showers while living & loving life on the farm.


  1. Charlotte Moore says:

    I think I would rather have beef too. Beef seems better in Mexican food to me.

  2. Seems very easy. Am gonna try this tomorrow. Thank you!


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