Authentic home cooking from Mexico, with US measurements. 
Light and Nutritious Aztec Casserole (Healthy Substitutes)
Aztec casserole served with a good salad makes a complete and delicious meal. In this version, we swap out corn tortillas for cactus tortillas to lower the carbs and boost the fiber. We also use Greek yogurt and cottage cheese along with light sour cream to increase the protein and reduce the fat. The fat comes in later with the cheese for melting 🧀🤤. Cheese is rarely truly light, and it’s not recommended if you’re trying to lose fat, but by making some substitutions and balancing your diet throughout the day, you can enjoy a bit of everything! Some of the lower-fat cheeses are panela, cottage, fresh mozzarella, Oaxaca, and ricotta; these are fresh cheeses that haven’t been aged, so they have less fat. This recipe serves 2 or 3 people, but if you want to make more or have a bigger family, just double the quantities.
Light and Nutritious Aztec Casserole (Healthy Substitutes)
Aztec casserole served with a good salad makes a complete and delicious meal. In this version, we swap out corn tortillas for cactus tortillas to lower the carbs and boost the fiber. We also use Greek yogurt and cottage cheese along with light sour cream to increase the protein and reduce the fat. The fat comes in later with the cheese for melting 🧀🤤. Cheese is rarely truly light, and it’s not recommended if you’re trying to lose fat, but by making some substitutions and balancing your diet throughout the day, you can enjoy a bit of everything! Some of the lower-fat cheeses are panela, cottage, fresh mozzarella, Oaxaca, and ricotta; these are fresh cheeses that haven’t been aged, so they have less fat. This recipe serves 2 or 3 people, but if you want to make more or have a bigger family, just double the quantities.
Open in Cookpad AppSteps
- 1
Cook the chicken breast with 1/4 onion, 1 garlic clove, and salt. Once cooked, shred the chicken. While the chicken is cooking, roast the poblano pepper (directly over the flame or on a griddle). Once the skin is blackened on all sides, place it in a bag for 10 minutes, then remove the charred skin, seeds, and veins. Slice into strips.
- 2
Finely chop 1 garlic clove and 1/4 onion. Sauté them in 3 tablespoons of olive oil. Add the remaining ingredients as you go.
- 3
Add half a can of corn, the poblano strips, and the shredded chicken. Stir to combine and cook over low heat for 2 minutes. Add the all-purpose tomato sauce (to make your own: cook tomatoes with a bay leaf, then blend with salt, pepper, garlic, and tomato purée, return to the pot, and adjust seasoning).
- 4
Cover and cook for 2 minutes. Add salt and pepper to taste, cover again, and let the liquid reduce until there’s very little left (you don’t want the casserole to get soggy). Meanwhile, lightly fry the tortillas in a little olive oil and place them in a baking dish.
- 5
For the creamy base: simply mix the sour cream, Greek yogurt, and cottage cheese together. Set aside. (I used a brand of cactus tortillas that are firmer and have a great cactus and corn blend.)
- 6
Layer the tortillas on the bottom, then add a layer of the chicken mixture, then a layer of the creamy mixture.
- 7
Top with mozzarella cheese. I used shredded mozzarella this time, but fresh mozzarella is always better. Repeat the layers once more: tortilla-chicken mixture-cream-cheese.
- 8
That’s it! Bake for 20 minutes at 350°F (180°C). Enjoy this meal with a delicious green salad.
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