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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Mexican Casserole Recipe

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This recipe for Mexican Casserole is from TPT Cooks: Hotdishes & Casseroles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons oil
1/2 cup chopped onion
2 cloves garlic, chopped
3 large tomatoes, peeled and pureed
1 1/2 teaspoons salt
1 tablespoon butter
3 cups fresh or frozen corn
3 zucchini, chopped
1/3 cup water
10 corn tortillas
2 poblano chiles, roasted, peeled, seeded and chopped
1 cup crema or creme fraiche
1 cup shredded cooked chicken
1 cup grated Manchego cheese
Directions:
Directions:
Preheat oven to 375º.

In medium skillet, heat oil. Saute onion and garlic until transparent. Add tomatoes and salt. Cook over high heat for 5 minutes. Reduce heat; cover and cook 10 more minutes.

In large saucepan, melt butter. Add corn and zucchini; cook 2 minutes. Add water. Cover and reduce heat. Cook 8 minutes or until zucchini is crisp-tender.

Grease bottom of 13x9-inch baking dish with butter. Spread a thin layer of vegetables in dish, top with five tortillas. Spread half of tomato sauce over tortillas. Layer half of remaining vegetables, half the poblanos, 1/2 cup crema, half the chicken, and 1/2 cup cheese. Repeat layers.

Bake uncovered 10 to 15 minutes or until cheese begins to melt. Serves 6-8.

 

 

 

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