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.
Ingredients
- 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
Instructions
- 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.
