Cazuela Azteca (Chicken and Tortilla Aztec Casserole)
from washingtonpost.com
Main Course
100 min
540 kcal / serving
This Mexican casserole from food writer Pati Jinich calls for lightly frying tortillas and then layering them with a flavorful sauce and a filling of chicken, corn, poblanos, cream and cheese.
Ingredients
- 3 tablespoonsvegetable oil
- ½ cupschopped white or yellow onion
- 2 clovesgarlic, minced or finely grated
- 2 poundsripe tomatoes, cored and pureed, or whole canned tomatoes, drained and pureed (to make about 5 cups tomato puree)
- ½ teaspoonsdried oregano
- 1bay leaf
- ½ teaspoonsfine salt
- 1 cupvegetable oil, or more as needed, for frying the tortillas and greasing the baking dish
- 8corn tortillas (9 ounces total)
- 1 poundpoblano chile peppers
- 4 cupscooked, shredded chicken
- 4 cupsfresh corn (may substitute frozen; see note)
- 1 cupmexican cream (crema), crème fraîche or heavy cream
- 12 ounces(about 3 cups) grated oaxaca, mozzarella, monterey jack or mild white cheddar cheese