Baked Aztec Chicken Casserole
Baked Aztec Chicken Casserole
Budín AztecaThere are many versions of this classic layered tortilla and chicken casserole that is popular on both sides of the border. As far as I know, there's no specific Aztec origin; the title (literally, Aztec pudding) is just a fanciful name given by a cook, and it stuck. It's a pretty common dish and is also called Moctezuma Pie.
Ingrediënten
- Basic Cooked Tomatillo Sauce
- Shredded Chicken
- 4 poblano chiles roasted, peeled and seeded
- Oil for frying the tortillas
- 12 corn tortillas
- 1 cup sour cream
- 1½ cups shredded Oaxaca or Monterey Jack cheese
Instructies
- Prepare the tomatillo sauce.
- Reserve in the pan off heat.
- Prepare the shredded chicken.
- Reserve in a bowl.
- Roast, peel, and seed the chiles.
- Remove the stems and cut the chiles into short thin strips.
- Reserve in a bowl.
- Preheat oven to 350°.
- In a medium skillet, heat oil to a depth of about ½ inch until hot.
- Using tongs, fry the tortillas, 1 at a time, until barely stiff but not brown, about 20 seconds.
- Drain on paper towels.
- Arrange 4 tortillas, overlapping, to cover the bottom of a square 8-inch baking dish.
- Cover with ½ of the chicken, ½ of the chile strips, ⅓ of the sour cream, ⅓ of the sauce, and ⅓ of the cheese.
- Top with 4 tortillas and repeat with layers of chicken, chile strips, sour cream, sauce, and cheese.
- Top with the 4 remaining tortillas, remaining sour cream, sauce, and cheese.
- Bake until completely heated through and bubbling, about 25 minutes.
- Serve hot.
