Here you have a Delicious Mexican dish to start
your 5 de Mayo Fiesta, Aztec Casserole in Poblano Sauce
Ingredients:
- 3 cups Cooked Shredded Chicken Breast
- 4 Poblano Peppers
- 16 Corn Tortillas
- 2 - 3 cups Shredded Cheese
- 1 can (16 oz) Corn Kernels
- 1 Sliced Onion
- 2 chopped tomatoes
- 1 minced Garlic Clove
- 3 tbsp Sour Cream
- ½ - ⅔ cup Heavy cream
- Salt (to Taste)
- Black Pepper (to taste)
- 1 teaspoon Chicken Flavor bouillon
- 1 Tbsp Oil
For the Sauce:
- 2 Poblano Peppers
- 1 ½ - 2 cups Heavy cream
- Cilantro to taste
- 1 garlic clove
- 2 serrano peppers (+ to taste)
Preheat the oven to 350ºF
Roast all the poblano peppers, we will be using
four for the filling and two for the Sauce; also roast the serrano peppers and
one garlic clove. You will roast them for about 2 -3 minutes on each side
or until they are all blackened and blistered on all sides. Place all the roasted peppers and the garlic
clove in a plastic bag. And let them in the bag for about 10 - 15 minutes.
Fry the tortillas in hot oil for about 30 - 40
seconds. You want them to get some texture, but don't make them super crunchy or
hard. Just fry them a bit so the will get firmer. Once you are done, set
them aside.
To make the filling: Grab four of the
roasted poblano peppers and peel them off, just rub them and the skin will come
off right away. Also remove the stems and seeds from the poblano peppers, then
cut the peppers into thin strips. Set them aside.
In a skillet on medium high heat, heat up one
tablespoon of oil and cook the onion for two minutes or until soft. Then
add in the chopped tomatoes and the minced garlic, season with salt and pepper
to taste, stir and continue to cook for one more minute. Then add in the
poblano strips, stir, and cook for 5
more minutes.
After 5 minutes, add in the shredded chicken,
and the corn kernels, also add in the heavy cream, you can add up to ⅔ cups of
heavy cream, I added half a cup, also add three tablespoons of sour cream and
some water, (i added ⅔ cups of water, but if you added more cream, feel
free to add as little or as much water as you like so the filling will have the
consistency that you prefer!) Season
with chicken flavor bouillon to taste, salt and black pepper to taste. And
bring this to a boil on medium heat. Once it’s ready, remove it from the heat.
To make the sauce: Peel off the poblano peppers,
remove the stems and the seeds from the peppers and place the poblano peppers
in the blender. Also peel off the serrano peppers, and place them in the
blender together with the roasted garlic clove. Into the blender also add
in 1 ½ or two cups of heavy cream, season with salt and pepper to taste, add in
the cilantro and about ⅔ cups of water, blend on high speed until you get a
soft. Sauce. Once it’s ready, taste the flavor add more salt and pepper if
needed.
In a saucepan heat up a bit of oil, and add in
the sauce, bring the sauce to a boil on medium low heat. Once the sauce is
boiling, remove it from the heat.
To make the Casserole: Once all the ingredients
are ready, now you can assemble the casserole. Grab your pan and spray it with
cooking spray. Place a layer of tortillas right on the bottom of
the pan, and top it with some of the filling, spread the filling on an even
layer, then top it with some sauce, feel free to add as much sauce as you like,
then top it with some cheese.
Add another layer of tortillas, then top with
some sauce, then some filling, then some cheese.
Again another layer of tortillas, more sauce,
more filling and since this is the last layer, top it with more sauce and add
more cheese. Top the casserole with more tortillas, pour plenty of the
sauce over the tortillas, and top them with the leftover cheese.
Bake at 350 ºF for about 30 minutes or until the
cheese is melted and golden brown and the sauce is bubbly.
Once it’s ready, let it stand for 3 - 5
minutes before serving it.
To serve it, add some of the sauce on your
plate, then top it with a slice of the cake/casserole and garnish with Mexican
Cream.
Enjoy!
