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Chicken Casserole

Here's how you make Chicken Casserole
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  • Servings: 8
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • Sauce
  • 3 tablespoons vegetable oil
  • 1/2 cup onion, chopped
  • 2 garlic cloves, minced or pressed
  • 28 ounces crushed tomatoes or tomato puree (or 2 pounds tomatoes pureed) (1 can)
  • 1/2 teaspoon oregano, dried
  • 1 bay leaf
  • 1 teaspoon coarse salt
  • 3 cups corn, frozen, thawed (or fresh corn kernels)
  • Vegetable oil
  • 8 corn tortillas
  • 3 cups chicken, cooked, shredded (rotisserie chicken, shredded is what I would use)
  • 4 poblano chiles, charred, sweated, peeled, steamed, seeded and diced (or canned diced green chiles)
  • 1 cup Mexican crema
  • 6 ounces cheese, shredded (your favorite or mozzarella, Monterey Jack or white cheddar or a combination of cheese)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To make the sauce: in a saucepan over medium heat heat the oil and then add the onion and cook stirring for 5 minutes or until softened. Stir in garlic and cook for another 30 seconds or so or until fragrant. Stir in tomato puree, oregano and bay lead and bring to a simmer, stirring occasionally for 8-10 minutes or until sauce thickens. Remove from heat and discard the bay leaf.

  • Step 2: Preheat oven to 375 degrees F.

  • Step 3: If using frozen corn, cook in simmering water for 3 minutes, drain and set aside.

  • Step 4: In a skillet over medium heat add about 1/4 inch oil to pan and heat. When oil is ready, dip edge of tortilla into it. using tongs dip tortillas one a time in oil for about 10-15 seconds per side; drain on paper-towel lined plate.

  • Step 5: In a 9 x 13 inch baking dish spread 1/3 of the tomato sauce in the bottom of the dish and than layer 2 cups of chicken, 2 cups of corn, half of the chiles, 1/3 cup of the crema and 1/3 of the cheese; top with 4 tortillas. Repeat with another third of the tomato sauce, the rest of the chicken, corn and chiles, 1/3 cup of creamy and one third of the cheese. Top with 4 tortillas and the rest of the sauce, creamy and cheese. Cover with foil.

  • Step 6: Bake for 20 minutes; uncover and bake for 15-20 minutes or until cheese is bubbly.

We hope you enjoy this recipe!

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