Budin Azteca (Aztec Casserole)

• 2 tablespoons oil
• 1/2 cup chopped onion
• 2 garlic cloves, finely chopped
• 3 large tomatoes, pureed
• 1 1/2 teaspoons salt
• 1 tablespoon butter
• 3 cups fresh corn kernels or 3 cups frozen corn kernels
• 3 zucchini, chopped
• 1/3 cup water
• oil (for frying)
• 10 corn tortillas
• 2 poblano chiles, roasted, peeled and cut into strips
• 1 cup cream
• 2 -3 cups cooked and shredded chicken
• 1 cup monterey jack cheese

1. Heat oil in skillet, add the onion and garlic and saute until transparent. Add the tomatoes and salt and cook over high heat for 5 minutes. Lower the heat and cook for 10 more minutes. Correct the seasoning and set aside.
2. Preheat oven to 375u0b0F
3. Melt the butter in a saucepan. Add the corn and zucchini and cook 2 minutes. Add the water, cover and cook over low heat for 8 minutes or until the zucchini is crisp-tender.
4. Heat some oil in a skillet and fry the tortillas for 30-40 seconds on each side, just to soften. Set aside. (You could use cooking spray or sprinkle with water to soften and lower fat).
5. Place a thin layer of veggies on the bottom of a greased 9x13 inch baking dish. Top with a layer of 4-5 corn tortillas and then a layer of tomato sauce. Add half the remaining veggies, half the chiles, 1/2 cup cream, half the chicken and 1/2 cup cheese. Repeat the layers, finishing with the cheese. Bake uncovered until the cheese begins to melt. About 10-15 minutes.

oil, onion, garlic, tomatoes, salt, butter, fresh corn kernels, zucchini, water, oil, corn tortillas, poblano chiles, cream, chicken, cheese

Taken from www.food.com/recipe/budin-azteca-aztec-casserole-276836 (may not work)