(Mexican chicken Casserole)
This is a delicious dish that could also be called layered enchiladas, enchilada casserole, Mexican lasagna. My recipe has layers of tortillas, corn, chicken, tomatoes, some spiciness and a creamy sauce to bind it all.
Charr the tortillas lightly, it will give them character and flavor, especially if they're flour tortillas. Use a little olive oil. Alternatively, you can fry them until crisp.
Cook corn, jalapeño and onion until softened and a little browned.
Create a container by placing a layer of tortillas in the bottom of a baking dish and up the sides.
Add all ingredients except the cheese in the order you want. I add them in this order: tomatoes, chicken, corn mixture, and binding cream making sure you cover the edges. Top with the grated cheese.
Bake for about 45 minutes, until the top is golden and the cream is quite set. It will still be jiggly as it doesn't contain eggs. If needed bake a little longer.
Serve it with a dollop of Mexican cream (crema Mexicana) or sour cream and avocado slices. Or a green salad on the side.
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