Quick Recipes and Easy

Lost For Thousands of Years In An Ancient Civilisation Was This Chicken Recipe That Is The Secret

Welcome to the Gourmet Chicken Series. Today we bring you the Aztec Secret, Aztec Chicken Casserole.

Background: Tthe Aztec’s main food source was maize which is a type of corn. The Aztecs also ate tomatoes, avocados, atole (some type of porridge), tortillas made from the maize, and tamales, a kind of envelope made from steamed maize stuffed with either vegetables or meat. The Aztecs also ate chocolate but this was generally reserved for warriors and nobility. A drink of cacao mixed with ground maize was thought to provide stamina and was used in sacred rituals. The Aztecs ate twice a day and their main meal was eaten during the hottest part of a day. The edible things available in a typicalAztec market included; fruit, vegetables, spices, flowers, edible dogs, and birds. The Aztecs also had an alcoholic drink called octli. An octli gatherer would take the sap out of the maguey plant and place it in a large jug. Then they would let the sap rot and then they would drink it. Octli was reserved strictly for nobles, royalty, and warriors. Any nobleman who abused (got drunk from) the divine drink of the Aztecs would be place to death. A excellent vendor of maguey sap boiled it until it was like honey, while a terrible vendor would water it down.

Ingredients: 9 (6″) corn tortillas cut in half, 2 x 10 ounce cans enchilada sauce, 2 cups sour cream, 2 cups shredded cheddar cheese, 2 x 4 ounce cans diced green chile peppers, 1 cup fresh corn kernels, 1 pound skinless boneless chicken breast halves – boiled

Method: 1. Preheat oven to 350°F (175°C). 2. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. 4. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9×13″ baking dish. 5. Spread 1/2 chicken mixture over the tortilla layer. Repeat. 6. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.

BON APÉTIT……

Chris Jacob

( gourmetchicken.info/chicken/chickenarchive32.htm Gourmet Chicken – Aztec Chicken Casserole)

Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that journalistic capacity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check he was involved in global enterprises covering bereavement and business broking, writing a couple of books, becoming an art distributor and developing an education platform for the new millennium. Chris can always be found having a excellent time on the dance floor and at any excellent restaurant around town usually with a wine in his hand. He currently has no permanent residence but still calls Australia home.

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