Char 2 chile Peppers and put in plastic bag 15 minutes to sweat so will peel easily
Lightly char the edges of 12 corn tortillas
Chop 1 onion and cook till tender in 2 Tbsp hot olive oil
Add 2 Tbsp chopped oregano, 3 minced garlic cloves
Chunky pulse 1 can tomatoes + 1 Tbsp Chipoltes Adobados Peppers and add to onions along with 2 Tbsp tomato paste
Peel peppers and remove stem and seeds. Cut up into 1/2" pieces
Shred 2 1/2-3 C poached chicken
Shred 8 oz Monterey Jack Cheese
Put about 1 C sauce in bottom of 9 x 13 pan
layer 6 totillas fanned
spread 1/2 chiles over totillas
spread 1/2 chicken over chiles
drizzle with approx 1/2 C Cream
Spread 1/2 Cheese over above
repeat layers
Cover with foil, bake at 375 for 30 minutes, uncover, cook 15 minutes more
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