I hate when real life gets in the way of my food blog, but sadly it has. I had my youngest home with me and then I ended up sick. Not the really bad sick but enough to knock me on my keester for a day or so. Anyway this post is sadly long overdue but too good not to post!
A couple of weeks ago I was searching for a recipe to take to our groups regular monthly pot luck. This months theme was Mexican, Spanish or Latino. Easy enough huh? I just didn’t want to do any of the common things like tacos or enchiladas. I was going to do tamales but that looks like a ton of work. I then remembered my friend Ben at What's Cooking giving me a lead on one of his favorite recipes!!! After looking it over I decided that this one would be perfect and was exactly what I was looking for!!!
Thanks Ben for a delicious recipe and one that was a real hit! The only thing I would do differently next time is to make more sauce. The sauce was delicious!!!
Chicken Pastel Azteca (from Ben @ What’s Cooking?)
- 1 chicken breast shredded (I used 2 cooked breasts)
- 1 lb tomatoes
- 1 medium size onion
- 3 garlic cloves peeled
- 1-2 chipotle adobado peppers
- 16 ounces tortilla chips, you can either make your own by cutting in quarters approximately 24 corn tortillas and frying them or baking them or buy them made at the store
- 3 cups chicken broth
- 8 oz. Chihuahua cheese shredded 2 cups approx. or shredded mozzarella cheese
- 1/2 red onion sliced
- Salt and pepper to taste
- Blend together tomatoes, onion, garlic and adobado peppers using one cup of chicken broth. (I cooked the onions and the garlic first then blended this in my food processor)
- Pour the sauce into a sauce pan and add the rest of the chicken broth. Bring to a boil, season to taste and reduce the heat to low. Simmer for about 15 minutes.
- Preheat oven to 350° F.
- Place a layer of tortilla chips at the bottom of a 9”x13” baking dish using 1/2 of the tortillas.
- Add a second layer of shredded chicken, half of the shredded cheese and half of the red onion slices.
- Pour some of the tomato sauce into the pan.
- Add a final layer of tortilla chips and cheese and pour the rest of the sauce.
- Bake for 20 minutes, let it rest for 10 minutes before serving and garnish with sour cream, red onion and chopped parsley.
Too late for Cinco de Mayo but still a really good meal. This would be a quick and easy week night meal and I can’t wait to make it again!!!