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For sauce mixture: Place the tomatoes, onion, chilies, water and chicken consume in a blender and blend well.
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2
Pour mixture into a pot and boil.
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3
When sauce begins to boil, place a lid on the pot and simmer for at least 20 minutes.
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4
Add the corn, zucchini, squash flowers and cooked chicken or pork to the simmering mixture.
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5
Cook for another 10 minutes or until the vegetables are just cooked.
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6
Adjust for salt and mix in the epazote and cilantro.
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7
After mixed well, set aside to cool.
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8
For base of pudding, fry each tortilla very quickly in hot oil -- only a few seconds on each side.
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9
Drain on paper towels.
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10
Set aside.
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11
In a blender blend all ingredients for the cream mixture together until smooth.
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12
Set aside.
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13
Assemble in a 9 1/2 by 13-inch pan.
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14
Layer tortillas to cover the bottom and sides of pan, then layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese.
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15
Bake at 350 degrees, for about 20 minutes or until bubbly.
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16
Salt to taste with chicken consume.
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17
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
