← Nouns Cooking · Mexican

Ingredients

• 450 g Chicken breast
• 2 Bay leaves
• 2 Poblano chillies, roasted, peeled and cut into strips
• 1 Onion, sliced
• 200 g corn kernels
• 500 g Tomato
• ½ Onion
• 2 chipotles in adobo
• 1 clove Garlic
• ½ tsp Cumin
• 12 corn tortillas
• 400 ml Mexican crema or sour cream
• 250 g Oaxaca or mozzarella cheese, grated
• 3 tbsp Vegetable oil
• Salt

Method

1. Poach the chicken with the bay leaves and a pinch of salt in barely simmering water for 15–20 min, until it reaches 75°C (165°F). Shred it and keep 125 ml of the broth.
2. Fry the sliced onion in 1 tbsp oil over medium heat for 5 min, then add the poblano strips and corn and cook for 3 min more. Season.
3. Blend the tomatoes, onion, chipotles, garlic, cumin and the reserved broth. Fry the sauce in 1 tbsp oil for 8 min, until it darkens. Season with salt.
4. Heat the oven to 180°C (160°C fan, 350°F). Briefly fry the tortillas in the remaining oil, a few seconds per side, so they soften but stay flexible.
5. Spread a little sauce in a 23 cm square dish. Layer four tortillas, a third of the chicken and vegetables, sauce, crema and cheese. Repeat twice, finishing with crema and cheese.
6. Bake for 25–30 min, until bubbling and golden on top. Rest for 10 min before cutting.

Tips

• Assemble it a day ahead and keep it chilled; add 10 min to the baking time.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Isabel Eats Mexico in My Kitchen