•The spiciness of this recipe will depend on the amount of chipotle adobado peppers you use. You may not use any at all if you don’t like spicy food. •If you’d like a crunchy casserole, don’t bake it, just let it sit for about 10 minutes after pouring the tomato sauce. Just make sure the sauce is hot so the cheese melts.
•1 chicken breast shredded
•1 lb Roma tomatoes
•1 medium size onion
•3 garlic cloves peeled
•1-2 canned chipotle adobado peppers
•24 corn tortillas
•3 cups chicken broth
•8 oz. Chihuahua cheese shredded 2 cups approx.
•Salt to taste
Cut tortillas in triangles (quarters) and fried them in batches until they turn hard, Mexican restaurant style.
Blend together tomatoes, ¾ of the onion, garlic and adobado peppers using one cup of chicken broth.
In a large pot pour the tomato mix.
Add the rest of the chicken broth and salt and let it simmer for about 10 minutes over medium heat. Stir constantly.
Preheat oven to 350° F.
Cut the rest of the onion in thin slices.
Place a layer of tortilla chips at the bottom of a 9”x13” baking dish using 1/3 of the tortillas.
Add another layer using half of the shredded chicken, 1/3 of the sliced onion and 1/3 of shredded cheese.
Pour some of the tomato sauce.
Add another layer of ingredients, tortilla chips, cheese, onion and the rest of the chicken.
Finish up with a layer of tortilla chips and onion.
Pour the rest of the tomato sauce.
Top off with the remaining cheese.
Bake for 25 minutes.
Use a 16 oz bag of tortilla chips instead of frying your own tortillas. Just be careful with the amount of salt you use since most commercial tortilla chips are already salted.
Instead of boiling and shredding your own chicken, buy chicken bits. I personally don’t like the precooked packaged chicken. There’s nothing like the flavor of chicken breasts boiled with the bone, salt, onion and garlic. You can even make your own chicken broth that way.
Use a shredded Mexican cheese blend found in grocery stores if you don’t find Chihuahua cheese.
Use a prepared enchilada sauce found in the Mexican food isle of your grocery store. I am not sure about this last shortcut. I have never used any kind of prepared sauce before so I wouldn’t know what the result would be like. But if you don’t have enough time to prepare your own sauce, I guess it’s a valid shortcut.
Recipe by What's Cooking Mexico at http://whatscookingmexico.com/2007/11/17/pastel-azteca/