Chicken Casserole

By á-7517

Ingredients

• For the Sauce:
• 3 tablespoons Vegetable Oil
• 1/2 cup chopped White Onion
• 2 Garlic cloves (minced or pressed)
• 2 pounds Ripe Tomatoes (pureed; or one 28-ounce can tomato puree or crushed tomatoes)
• 1/2 teaspoon dried Oregano (preferably Mexican)
• 1 Bay Leaf
• 1 teaspoon Kosher or Coarse Sea Salt
• For the Casserole:
• 3 cups fresh or thawed frozen Corn
• 8 Corn Tortillas
• 3 cups shredded cooked Chicken or Rotisserie Chicken
• 4 Poblano Chiles (charred; sweated; peeled; stemmed; seeded; and diced)
• 1 cup Mexican Creama (or Creme Fraiche or Heavy Cream)
• 1 1/2 cups shredded Mozzarella (or Monterey Jack or mild White Cheddar Cheese)
• Vegetable Oil

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 3 tablespoons Vegetable Oil
1/2 cup chopped White Onion
2 Garlic cloves (minced or pressed)
2 pounds Ripe Tomatoes (pureed; or one 28-ounce can tomato puree or crushed tomatoes)
1/2 teaspoon dried Oregano (preferably Mexican)
1 Bay Leaf
1 teaspoon Kosher or Coarse Sea Salt

instructions For the Sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft and translucent, 5 to 6 minutes. Stir in the garlic and cook until fragrant, 30 seconds to 1 minute. Add the tomato puree, oregano, bay leaf, and salt and bring to a simmer, stirring occasionally. Simmer, stirring occasionally, for 8 to 10 minutes, or until the sauce thickens and deepens to a darker red. Remove from the heat and discard the bay leaf.

step 2

ingredients

instructions Preheat the oven to 375 degrees.

step 3

ingredients 3 cups fresh or thawed frozen Corn

instructions For the Casserole: If using frozen corn, cook it in simmering water for 3 minutes to heat; drain completely and set aside.

step 4

ingredients Vegetable Oil
8 Corn Tortillas

instructions Heat 1/4 inch oil in a medium skillet over medium heat until hot but not smoking. The oil is ready if when you dip the edge of a tortilla into it, it bubbles happily around the edges without going wild. Using tongs, dip the tortillas one at a time in the oil for 10 to 15 seconds per side. The tortilla will first appear to soften and then it will begin to crisp. Drain the cooked tortillas on a paper-towel-lined plate. Alternatively, you can lightly toast the tortillas on a hot comal or skillet set over medium heat.

step 5

ingredients 3 cups shredded cooked Chicken or Rotisserie Chicken
4 Poblano Chiles (charred; sweated; peeled; stemmed; seeded; and diced)
1 cup Mexican Creama (or Creme Fraiche or Heavy Cream)
1 1/2 cups shredded Mozzarella (or Monterey Jack or mild White Cheddar Cheese)

instructions Spread one third of the tomato sauce in the bottom of a 9-x-13-inch baking dish. Layer 2 cups of the chicken, 2 cups of the corn, half of the poblano chiles, 1/3 cup of the cream, and on third of the cheese on top. Top with a layer of 4 tortillas. Repeat with another one third of the tomato sauce, the remaining chicken, corn, and poblanos, 1/3 cup of the cream, and another one third of the cheese. Top with the remaining 4 tortillas and the remaining sauce, cream, and cheese. Cover the dish with foil.

step 6

ingredients

instructions Bake for 20 minutes, then uncover and bake for 15 to 20 more minutes, or until the cheese is bubbly and lightly browned. Serve hot.

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