Aztec Casserole with Chipotle

Name: Aztec Casserole with Chipotle
Total time: 3600 s
Yield: Serves 8 servings
Ingredients: 1 shredded chicken breast; 2 cups cooked corn kernels (about 340 grams); 4 poblano peppers; 1 medium onion; Salt and pepper, to taste; 1 1/8 pounds Manchego or asadero cheese (about 500 grams); 2 1/4 pounds tomatoes (about 1 kg); 2 cups Mexican crema (about 1/2 liter); 1 can chipotle peppers; Salt and pepper, to taste

Jess Ceballos @practiJess

Aguascalientes

Aztec Casserole with Chipotle

Jess Ceballos @practiJess

Saved

Ingredients

60 minutes

Serves 8 servings

Chicken Filling
1shredded chicken breast
2 cupscooked corn kernels (about 340 grams)
4poblano peppers
1medium onion
Salt and pepper, to taste
1 1/8 poundsManchego or asadero cheese (about 500 grams)
Sauce
2 1/4 poundstomatoes (about 1 kg)
2 cupsMexican crema (about 1/2 liter)
1 canchipotle peppers
Salt and pepper, to taste

Saved

Steps

60 minutes

1

Ingredients
2

Ingredients
3

Cook the chicken breast with salt, garlic, and onion. Cook the tomatoes with salt. Cook the corn with salt.
4

Roast the poblano peppers directly over the stove flame, then place them in a plastic bag to steam for 10 minutes. Remove the skin, stem, and seeds, leaving only the flesh of the pepper.
5

Lightly fry the tortillas.
6

Slice the peppers and onion into strips.
7

Sauté the onion, then add the pepper strips and corn.
8

Add the shredded chicken, season with salt and pepper to taste, and mix everything together. Remove from heat.
9

In a blender, combine the crema, tomatoes, chipotle peppers, salt, and pepper to taste.
10

Spread a layer of sauce on the bottom of a baking dish, then add a layer of tortillas, a layer of the chicken mixture, and a layer of cheese. Repeat this process two more times to make three layers in total.
11

Bake at 350°F (180°C) for 30 minutes. Enjoy!