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Chicken Tortilla Casserole (Pastel Azteca)

Chicken Tortilla Casserole (Pastel Azteca)

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45 Min
6 to 8
Servings
21
ingredients

Chicken Tortilla Casserole (Pastel Azteca) layers of corn tortillas are filled with chicken, fresh vegetables, and spicy chipotle sauce. The smooth dairy flavor of Supremo® Brand Mexican Sour Cream from V&V SUPREMO® and Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® will make this dish a hit with the whole family.

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Ingredients

Creamy Chipotle Sauce:

Casserole Filling:

7 Steps to complete

  • 1
    Preheat oven to 375°F.
  • 2
    Place all sauce ingredients in a blender. Blend for 30 seconds to 1 minute or until sauce is smooth. Set aside until needed.
  • 3
    Preheat 1 tablespoon oil in a large skillet for 1 minute over medium heat. Add onion and sauté for 1 minute, add garlic and sauté for 30 seconds, add chicken, corn, poblano slices, squash, salt, pepper, and cook for 5 minutes. Remove from heat, add epazote herb, and ½ cup Cotija Cheese, mixture and set aside until needed.
  • 4
    Preheat a skillet or griddle for 1 minute over medium heat. Brush tortillas with remaining 2 tablespoons oil and heat tortillas for 1 minute on each side. Cut tortillas in half. Set aside until needed.
  • 5
    Cover the bottom of a 8-inch x 8-inch baking dish with ⅓ cup creamy chipotle sauce. Top with 5 tortillas halves, ⅓ cup creamy chipotle sauce, 1¼ cups chicken mixture, and 1 cup Chihuahua® Cheese. Repeat this process to create second layer.
  • 6
    Combine remaining Cotija Cheese and Chihuahua® Cheese, and evenly spread across casserole. Bake for 25 to 30 minutes or until cheese is golden brown and sauce begins to bubble. Remove from oven and cool 10 to 15 minutes.
  • 7
    Slice, serve with ¼ cup of remaining chipotle cream sauce, and enjoy!
Preheat oven to 375°F.; Place all sauce ingredients in a blender. Blend for 30 seconds to 1 minute or until sauce is smooth. Set aside until needed.; Preheat 1 tablespoon oil in a large skillet for 1 minute over medium heat. Add onion and sauté for 1 minute, add garlic and sauté for 30 seconds, add chicken, corn, poblano slices, squash, salt, pepper, and cook for 5 minutes. Remove from heat, add epazote herb, and ½ cup Cotija Cheese, mixture and set aside until needed.; Preheat a skillet or griddle for 1 minute over medium heat. Brush tortillas with remaining 2 tablespoons oil and heat tortillas for 1 minute on each side. Cut tortillas in half. Set aside until needed.; Cover the bottom of a 8-inch x 8-inch baking dish with ⅓ cup creamy chipotle sauce. Top with 5 tortillas halves, ⅓ cup creamy chipotle sauce, 1¼ cups chicken mixture, and 1 cup Chihuahua® Cheese. Repeat this process to create second layer.; Combine remaining Cotija Cheese and Chihuahua® Cheese, and evenly spread across casserole. Bake for 25 to 30 minutes or until cheese is golden brown and sauce begins to bubble. Remove from oven and cool 10 to 15 minutes.; Slice, serve with ¼ cup of remaining chipotle cream sauce, and enjoy!

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