You can make the recipe [HERE](https://dobbernationloves.com/food-drink/pastel-azteca-mexican-tortilla-chicken-casserole-recipe/). **Ingredients** • 2 Poached Chicken Breasts • 1 quart Chicken Stock • 2 Canned Chipotle Chiles in Adobo plus 2 tbsp of the sauce • 2 Garlic Cloves • 4 Roma Tomatoes • 2 tbsp Tomato Paste • 1/2 White Onion chopped • 2 tsp Kosher Salt • 2 tbsp Olive Oil • 12 Corn Tortillas • 1.5 cups Shredded Mozzarella or Cheddar • 1 cup Nachos • 1/2 cup Sour Cream • Fresh Cilantro minced **Instructions** 1. Using two forks, finely shred the chicken. 2. Oil a low-sided casserole dish and preheat oven to 350 F. 3. In the jar of a blender, combine the stock, chiles and adobo sauce, garlic, tomatoes, tomato paste, onion and 1 tsp of the salt and liquefy. 4. In a medium saucepan over medium-high heat, heat the oil until it’s shimmering. Pour the contents of the blender over the hot oil and bring to a boil, then turn off the heat. 5. Ladle about 1/4 of the sauce over the bottom of the casserole dish. Add 4 tortillas to the bottom of the pan, arranging them in one layer. Distribute 1/4 of the chicken over the tortillas. Top with 1/4 of the cheese. Repeat to make two more layers of sauce, tortillas, chicken, and cheese, until you have used up all of the ingredients. 6. Top with nachos and finish with a sprinkle of mozzarella cheese. 7. Cover dish with foil and bake for 15 minutes. Then remove the foil and bake for another 5 minutes. As soon as it’s bubbling on the sides and the cheese is golden brown, it’s ready to eat! 8. Place a spoonful of sour cream and a scattering of cilantro on each portion. Serve hot and enjoy leftovers for up to a week.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/pastel-azteca-mexican-tortilla-chicken-casserole-recipe/).
**Ingredients**
• 2 Poached Chicken Breasts
• 1 quart Chicken Stock
• 2 Canned Chipotle Chiles in Adobo plus 2 tbsp of the sauce
• 2 Garlic Cloves
• 4 Roma Tomatoes
• 2 tbsp Tomato Paste
• 1/2 White Onion chopped
• 2 tsp Kosher Salt
• 2 tbsp Olive Oil
• 12 Corn Tortillas
• 1.5 cups Shredded Mozzarella or Cheddar
• 1 cup Nachos
• 1/2 cup Sour Cream
• Fresh Cilantro minced
**Instructions**
1. Using two forks, finely shred the chicken.
2. Oil a low-sided casserole dish and preheat oven to 350 F.
3. In the jar of a blender, combine the stock, chiles and adobo sauce, garlic, tomatoes, tomato paste, onion and 1 tsp of the salt and liquefy.
4. In a medium saucepan over medium-high heat, heat the oil until it’s shimmering. Pour the contents of the blender over the hot oil and bring to a boil, then turn off the heat.
5. Ladle about 1/4 of the sauce over the bottom of the casserole dish. Add 4 tortillas to the bottom of the pan, arranging them in one layer. Distribute 1/4 of the chicken over the tortillas. Top with 1/4 of the cheese. Repeat to make two more layers of sauce, tortillas, chicken, and cheese, until you have used up all of the ingredients.
6. Top with nachos and finish with a sprinkle of mozzarella cheese.
7. Cover dish with foil and bake for 15 minutes. Then remove the foil and bake for another 5 minutes. As soon as it’s bubbling on the sides and the cheese is golden brown, it’s ready to eat!
8. Place a spoonful of sour cream and a scattering of cilantro on each portion. Serve hot and enjoy leftovers for up to a week.