Prep 1 hr
Cook 0 mins
You can substitute Green Chile if you don't have poblanos. You can use those precooked chickens from the grocery store or grill chicken breast real quick. It freezes well too. To lower fat I use cooking spray to fry the tortillas and use fat free half and half instead of cream.
- 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
- 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.