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 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
AZTEC CASSEROLE
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
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 CHICKEN WITH SWEET POTATO-CORN MASH
A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.
Provided by Vintage Chef
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h32m
Yield 6
Number Of Ingredients 12
Steps:
- Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
- Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
- Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.
Nutrition Facts : Calories 780.3 calories, Carbohydrate 62.9 g, Cholesterol 141.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 50.4 g, SaturatedFat 7.3 g, Sodium 274 mg, Sugar 26.3 g
AZTEC CHICKEN
Provided by Norman Van Aken
Yield Makes 6 servings
Number Of Ingredients 22
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.
BUDIN AZTECA (AZTEC CASSEROLE)
You can substitute Green Chile if you don't have poblanos. You can use those precooked chickens from the grocery store or grill chicken breast real quick. It freezes well too. To lower fat I use cooking spray to fry the tortillas and use fat free half and half instead of cream.
Provided by Little Suzy Homemak
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in skillet, add the onion and garlic and saute until transparent. Add the tomatoes and salt and cook over high heat for 5 minutes. Lower the heat and cook for 10 more minutes. Correct the seasoning and set aside.
- Preheat oven to 375°F
- Melt the butter in a saucepan. Add the corn and zucchini and cook 2 minutes. Add the water, cover and cook over low heat for 8 minutes or until the zucchini is crisp-tender.
- Heat some oil in a skillet and fry the tortillas for 30-40 seconds on each side, just to soften. Set aside. (You could use cooking spray or sprinkle with water to soften and lower fat).
- Place a thin layer of veggies on the bottom of a greased 9x13 inch baking dish. Top with a layer of 4-5 corn tortillas and then a layer of tomato sauce. Add half the remaining veggies, half the chiles, 1/2 cup cream, half the chicken and 1/2 cup cheese. Repeat the layers, finishing with the cheese. Bake uncovered until the cheese begins to melt. About 10-15 minutes.
Nutrition Facts : Calories 442.2, Fat 26.9, SaturatedFat 13.6, Cholesterol 66.1, Sodium 755.3, Carbohydrate 43.8, Fiber 7.2, Sugar 8.4, Protein 12.7
SLOW COOKER CHICKEN AZTECA
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
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*.
AZTEC PIE
This rich casserole is reminiscent of that old Texas favorite, King Ranch casserole, but is made with pork instead of chicken. For variety, use the filling to make enchiladas instead of a casserole. From Texas Monthly magazine.
Provided by Molly53
Categories Pork
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Remember that you will need to cook the pork before preparing the rest of the casserole.
- Heat 2 tablespoons of the corn oil in a sauté pan over medium heat and cook the onions until soft.
- Add the garlic, poblano, and tomatillos and let them cook for about 10 minutes, stirring frequently, until the poblano is soft.
- Add the chicken stock and bring to a boil, then reduce heat to low and cook for 10 minutes.
- Add cream and cook for 5 more minutes.
- Purée the poblano sauce in a blender until smooth, strain, and return to the pan.
- Season with salt and reduce some more if necessary.
- Sauce should coat the back of a spoon.
- Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds.
- Drain on paper towels.
- Preheat oven to 350 degrees.
- Place 6 tortillas on the bottom of a shallow baking or casserole dish (about 9 by 11 inches or 10 by 10 inches in size; shape does not matter).
- Cover the tortillas with half of the shredded pork, ladle on half the sauce, and sprinkle with half of the cheese.
- Repeat with a second layer.
- Cover and cook for 35 minutes, then uncover and lightly brown on top.
- Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream.
More about "chicken aztec casserole recipes"
AZTEC CHICKEN CASSEROLE - TWO MAIDS A MILKING
From farmwifecooks.com
Estimated Reading Time 2 mins
AZTEC CHICKEN CASSEROLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 6Calories 591 per serving
AZTEC CHICKEN RECIPE
From crecipe.com
AZTEC CASSEROLE - DAIRY FREE RECIPES
From fooddiez.com
AZTEC CASSEROLE - REVIEW BY FIEVELLISA - ALLRECIPES.COM
AZTEC FOOD - RECIPES | COOKS.COM
From cooks.com
AZTEC CHICKEN RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN AZTEC CASSEROLE RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.com
AZTEC CHICKEN CASSEROLE, RECIPE PETITCHEF
From en.petitchef.com
AZTEC CHICKEN RECIPE - THERESCIPES.INFO
From therecipes.info
AZTEC MOLCAJETE RECIPE - BBC FOOD
From bbc.co.uk
AZTEC CHICKEN CASSEROLE - RECIPE | COOKS.COM
From cooks.com
AZTEC CASSEROLE | RECIPE | RECIPES, CASSEROLE RECIPES, MAIN DISH …
From pinterest.com
CHICKEN, SALSA VERDE AND TORTILLA CASSEROLE (PASTEL AZTECA)
From 177milkstreet.com
AZTEC CHICKEN CASSEROLE | HEIRLOOM RECIPES
From bluestemkitchen.wordpress.com
10 BEST CHICKEN ZUCCHINI CASSEROLE RECIPES - YUMMLY
From yummly.com
CHICKEN AND TORTILLA AZTEC CASSEROLE (CAZUELA AZTECA)
From washingtonpost.com
PASTEL AZTECA (MEXICAN CHICKEN CASSEROLE) - MARICRUZ AVALOS
From maricruzavalos.com
MEXICAN AZTEC CASSEROLE IN POBLANO SAUCE - YOUTUBE
From youtube.com
AZTEC CHICKEN - FOOD NETWORK
From foodnetwork.co.uk
CHICKEN AZTEC CASSEROLE, STU’S | JANEL'S RECIPES
From orbears.wordpress.com
THE CHEW: SPINNING TOP COCKTAIL & AZTEC CHICKEN CASSEROLE …
From recapo.com
CROCK POT AZTECA CHICKEN - RECIPES THAT CROCK!
From recipesthatcrock.com
CHICKEN AZTEC CASSEROLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHICKEN AND TORTILLA AZTEC CASSEROLE (CAZUELA AZTECA)
From pinterest.ca
GOOSEBERRY PATCH RECIPES: AZTEC CASSEROLE FROM EVERYDAY COMFORT …
From pinterest.com
AZTEC CASSEROLE | RECIPE | RECIPES, CASSEROLE RECIPES, MAIN DISH …
From pinterest.ca
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
AZTEC CASSEROLE | RECIPE | RECIPES, CASSEROLE RECIPES, MAIN DISH …
From pinterest.com
PATI JINICH'S AZTEC CHICKEN CASSEROLE RECIPE - PINTEREST
From pinterest.com
20 BEST CHICKEN CASSEROLE RECIPES - FOOD NETWORK
From foodnetwork.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #casseroles #main-dish #eggs-dairy #poultry #mexican #oven #easy #cheese #chicken #comfort-food #inexpensive #meat #chicken-breasts #taste-mood #equipment #4-hours-or-less
You'll also love