Budin Azteca (aztec Casserole)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 preheat oven to 375°f
• 3 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.
• 4 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).
• 5 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.