Directions 12 steps | 70 Minutes
Make the shredded chicken. In a pot, combine the chicken, onion, garlic, whole black peppercorns and extra virgin olive oil in the water and bring to a boil. Reduce the heat to medium low and cook for 15 minutes. Remove the chicken breasts and discard the water, onion, garlic and whole black peppercorns. Let cool. When cool enough to handle, shred the chicken throughly with your hands and set aside.
Make the chicken filling. In a large sauté plan, heat the olive oil on medium heat for 1-2 minutes. Add the onion, garlic and shredded chicken and sauté for 2 minutes. Season with cumin and dried oregano.
Add the diced green chili and frozen corn kernels. Sauté for 5-7 minutes. Season with salt and pepper, to taste. Transfer to a bowl and set aside.
Make the spiced tomato sauce. In the same skillet used to sauté the shredded chicken, combine the tomato sauce and chicken stock. Add the garlic powder, cumin, dried oregano and sugar. Simmer on medium low heat for 10 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat.
Assemble the casserole. Preheat the oven to 350°F. In either a 12x10-inch aluminum pan or a 13x9-inch baking pan, pour two lades of the sauce and spread evenly. Then layer four pieces of the toastadas, overlapping if necessary.
Evenly spread the shredded chicken over the tostadas.
Evenly pour three ladles of the sauce over the chicken filling.
Sprinkle one cup of the Mexican cheese evenly.
Top with six pieces of the small corn tortilla shells. Ladle the remainder of the sauce evenly over the small corn tortilla shells. Cover completely with the sauce. Sprinkle with 1/2 cup of Mexican cheese.
Cover the pan with aluminum foil and bake in the oven for 20 minutes.
Remove the aluminum foil. Sprinkle the remaining 1/2 cup of Mexican cheese evenly. Bake uncovered for 5 minutes.
Remove the casserole from the oven. Garnish the chicken taco casserole with five to seven dollops of sour cream, tomatoes, yellow onion and green onion. Serve immediately. Enjoy!
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14 Jul 2022
Also works great in a double batch for a freezer meal on a busy night.Reply to this comment