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1
1.
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2
In a medium-sized glass mixing bowl, combine the salsa ingredients: chopped tomatoes and juice, 1 cup diced white onion, the serrano pepper, 1/2 teaspoon of kosher salt and cilantro.
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3
Cover with plastic wrap and refrigerate for 1 hour.
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4
After 30 minutes, taste the salsa and if a spicier version is desired, stir in the reserved seeds.
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5
2.
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6
Preheat the oven to 350 F.
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7
3.
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Put a medium saucepan over medium-high heat and add 2 1/2 cups of the salsa prepared in Step 1 as well as the chipotle peppers, adobo sauce, 3 cloves of the minced garlic, chili powder, cumin, tomato sauce and sugar.
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Bring to a boil while stirring then reduce the heat and simmer for 15 minutes.
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10
Remove from heat and cover.
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11
4.
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12
While the sauce is cooking set a medium frying pan over medium-high heat.
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Add the canola oil and once heated add the chicken and cook until browned and thoroughly cooked.
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14
Transfer the chicken to a bowl and set aside.
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15
5.
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16
Add the remaining 1 1/2 cups of onions to the frying pan and season with a pinch of kosher salt.
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Reduce the heat to medium-low and sweat the onions for 5 minutes.
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Stir in the remaining 1 clove of minced garlic and the oregano and cook for 2 minutes.
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Return the cooked chicken back to the pan and add the chicken stock, scraping the bottom of the pan to deglaze.
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20
Once heated through, remove pan from heat.
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21
6.
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22
Spray two 6 souffle dishes with non-stick spray and layer the prepared ingredients into each dish as follows:
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23
Layer 1: Spread 1/4 cup of the sauce (from step 3) on the bottom of the souffle dish.
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Layer 2: Dip 2 tortillas separately into the sauce in the saucepan and lay both on top of the sauce in the souffle dish.
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Layer 3: 1/4 cup cheese Layer 4: One fourth of the chicken mixture Layer 5: 1 tablespoon of sauce (from step 3) Layer 6: 1/4 cup cheese Layer 7: 1 sauce dipped tortilla Layer 8: 1/4 cup of sauce (from step 3) Layer 9: 1 sauce dipped tortilla Layer 10: 1/4 cup cheese Layer 11: One fourth of the chicken mixture Layer 12: 1 tablespoon of sauce (from step 3) Layer 13: 1/4 cup cheese Layer 14: 2 sauce dipped tortillas Layer 15: 1/4 cup of sauce (from setp 3) Layer 16: 1/2 cup cheese Layer 17: One half of the sliced scallions
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26
7.
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Cover the dishes with aluminum foil, set them on a rimmed baking sheet and bake for 30 minutes then remove the foil and bake an additional 10 minutes.
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Then remove the baking sheet from the oven and set it on a rack.
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29
Let the casseroles rest for 10 minutes before serving.
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30
Serve with some crispy tortilla chips, a side of refried beans and some shredded lettuce drizzled with any remaining salsa casera, cheese and a little sour cream.
