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Susana's Aztec Lasagna

pastryparrot1's picture
This recipe comes from my very good friend Susana. She is famous for this and we are very lucky that she is teaching it to us. You can make this for brunches, serve it as an appetizer, as a main dish or as part of a Mexican buffet.
Ingredients
  Tomatillo 3 Cup (48 tbs), husked
  Garlic 3 Clove (15 gm), peeled
  Cilantro leaves and stem 1 1⁄2 Cup (24 tbs)
  Jalapeno pepper 1 Large, seeded
  White onion 1 Small, chopped finely
  Salt 2 Teaspoon
  Black pepper 2 Teaspoon
  Corn tortillas 24 Medium (thin)
  Canola oil 126 Gram, divided (½ cup+ 1 tablespoon for the onion)
  Heavy cream 1 1⁄4 Cup (20 tbs) (Mexican/ sour cream)
  Chicken breast skinless 1 1⁄2 Medium, cooked, shredded
  Cheese 2 Cup (32 tbs), shredded (mexican blend/ cheddar/ Mozzarella + Edam)
Directions

GETTING READY
1. In a pot put the husked and rinsed tomatillos with the garlic. Cover with water and bring to a boil until the tomatillos are cooked through.
2. Cool them down and place them in a blender with some liquid, the cilantro and the chili pepper. Blend until to get a smooth sauce.
3. In the pot heat 1 tablespoon oil and add the onion. Cook for a few minutes until onion is lightly browned.
4. Pour the blended tomatillos to the onion and cook, stirring occasionally, until salsa turns from bright green and starts turning light brown.
5. Season with salt and pepper and remove from heat.
6. Add 1 cup of cream and stir well. Set aside.
7. Preheat your oven to 350 degrees Fahrenheit.
8. Heat the remaining oil in a deep skillet. When it is really hot, add the tortillas one at a time. Cook them for a few seconds on each side, until they start to brown. Place them on a paper towel lined dish.
9. Grease the bottom of a 9×13 pyrex dish with ¼ cup of cream.

MAKING
10. Place 8 tortillas on the cream. If they have curled up when frying, go ahead and squish them down with the spatula. Do not worry if they break.
11. Pour 1/3 of the green salsa on the tortillas spreading it evenly on all of them.
12. Add half of the chicken and top with some cheese.
13. Repeat the process one more time.
14. Add a final layer of tortillas and the remaining salsa.
15. Cover the tortillas with the remaining cheese. Decorate the top with chili strips preferable poblano.
16. Place the casserole in the oven and bake it between 45 to 60 minutes. The casserole will be ready when you can see the sauce bubbling on the sides and the cheese has melted and browned a bit. Do not overcook it as it will be dry.

SERVING
17. In a serving plate, serve it with a side of refried beans and guacamole.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Spicy
Method: 
Baked
Dish: 
Casserole
Ingredient: 
Chicken
Interest: 
Party
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
8

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