Pastel Azteca Mexican Chicken Tortilla Casserole

by dobbernationloves

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  1. dobbernationloves

    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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