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Chicken Casserole

Created by ellie on April 6, 2025

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)

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.