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oven to 350ºF/180°C.
or butter a glass or ceramic dish, about 7x12 inches.
the cheeses with a large-holed grater. Or process chunks with the steel blade careful not to turn it into a paste.
corn with onion and chile in a skillet with a little oil over medium/high heat until softened and slightly browned.
tortillas in an oiled skillet at medium heat until slightly charred, about 10-15 seconds per side. just until they lose their softness and begin to crisp. Alternatively, you can fry them in hot oil until crisp but not too brown. Or in a medium (350°F) oven.
the binding cream ingredients in a medium bowl or jar. No need to beat them, simply integrate. It doesn't matter if it's not super smooth.
the prepared dish with the tortillas creating a sort of container. Start with the sides and then move to the middle. If using crisp or baked tortillas they will most probably brake a little as you try to cover the dish. That is fine.
the tomatoes and the shredded chicken on top of the tortillas.
the mix of corn and onion, spreading to cover the chicken.
the binding cream on top making sure you cover the edges.
with the grated cheese.
for about 45 minutes, until the top is golden and the cream is quite set. It will still be jiggly as it doesn't contain eggs. If needed bake a little longer.
Alternative: you can make two layers of each ingredient, lasagna style. Simply divide in half and layer as instructed above.
it with a dollop of Mexican cream (crema Mexicana) or sour cream and avocado slices. Or a green salad on the side.