Chicken Calabacitas Chilaquiles

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1/4 cup olive oil
1 cup Onion, chopped
4 cups sliced zucchini 
1 cup fresh-cut-off-the-cob corn

4 Jalapenos, seeded & sliced

4 cups chopped smoked Chicken
2 cups roasted Green Chiles, roughly chopped
2 cups chopped tomatoes
1 cup chopped Tomatillos
2 cups Chicken stock
1 tsp Cumin
2 tsp Oregano
salt & pepper, 1 tsp each

12 corn Tortillas, sliced about 2” thick.  fry or oven dry.

4 cups shredded Jack cheese

Put the Olive Oil in a large pot over medium-high heat. Add onions, zucchini and corn, cook for 2 minutes until lightly browned. Add jalapenos, cook about 1 minute to soften. Add everything else from the Chicken to the salt & pepper. Simmer and stir about 5 minutes. Add the tortilla slices and stir until slightly softened. Put all of this in 2 - 8 x 10 casserole dishes. Sprinkle with the Jack cheese.

Bake about 10 minutes at 350 degrees.

garnish as liberally or as conservatively as you want to,
a bit to the left or a bit to the right