Aztec chicken casserole

Ingredients

• 2 Tbsp oil
• 12 corn tortillas
• 1 Tbsp oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 (15 oz) can diced tomatoes
• 2 tsp oregano
• 1 tsp cumin
• salt, as needed
• pepper, as needed
• 1 Tbsp oil
• 1/2 onion, diced
• 1 zucchini, diced
• 1 (14 oz) can corn
• 3 poblano peppers, seeded, diced
• 1 jalapeno, seeded, minced
• 1 clove garlic, minced
• salt, as needed
• pepper, as needed
• jack cheese, grated, as needed
• sour cream, as needed
• guacamole, as needed

Preparation

• In a large pan, heat the oil over medium heat. Lightly fry the tortillas until slightly crisp, about 1 minute per side. Set aside.
• In a small pot, heat the oil over medium heat. Add the onions and cook until translucent, 3-4 minutes. Add the garlic and cook until aromatic, 1 minute more. Add the tomatoes and lower heat to a simmer. Season with oregano, cumin, salt, and pepper. Simmer until good flavor has developed.
• In a large pan, heat the oil over medium heat. Add the onion, corn, and peppers, and saute until tender, 4-5 minutes. Add the garlic and saute until aromatic, 1 minute more.
• In a casserole dish, begin layering the ingredients, starting with the tortillas. Then layer the tomato sauce, sour cream, corn and poblano mixture, and repeat. On the top layer, place tortillas, tomato sauce, and cheese. Bake in a 375 degree oven until bubbling, warm, and the top is golden brown. Serve warm with sour cream and guacamole.

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