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Categories:
oil onion garlic tomatoes salt butter fresh corn kernels zucchini water oil corn tortillas poblano chiles cream chicken cheese
Viewed: 39 - Published at: 3 years agoIngredients
- 2 tablespoons oil
- 1/2 cup chopped onion
- 2 garlic cloves, finely chopped
- 3 large tomatoes, pureed
- 1 1/2 teaspoons salt
- 1 tablespoon butter
- 3 cups fresh corn kernels or 3 cups frozen corn kernels
- 3 zucchini, chopped
- 1/3 cup water
- oil (for frying)
- 10 corn tortillas
- 2 poblano chiles, roasted, peeled and cut into strips
- 1 cup cream
- 2 -3 cups cooked and shredded chicken
- 1 cup monterey jack cheese
Method
- Heat oil in skillet, add the onion and garlic and saute until transparent. Add the tomatoes and salt and cook over high heat for 5 minutes. Lower the heat and cook for 10 more minutes. Correct the seasoning and set aside.
- Preheat oven to 375°F
- Melt the butter in a saucepan. Add the corn and zucchini and cook 2 minutes. Add the water, cover and cook over low heat for 8 minutes or until the zucchini is crisp-tender.
- Heat some oil in a skillet and fry the tortillas for 30-40 seconds on each side, just to soften. Set aside. (You could use cooking spray or sprinkle with water to soften and lower fat).
- Place a thin layer of veggies on the bottom of a greased 9x13 inch baking dish. Top with a layer of 4-5 corn tortillas and then a layer of tomato sauce. Add half the remaining veggies, half the chiles, 1/2 cup cream, half the chicken and 1/2 cup cheese. Repeat the layers, finishing with the cheese. Bake uncovered until the cheese begins to melt. About 10-15 minutes.
