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1
In a large pot, combine chicken, celery stalk, and 1/2 yellow onion.
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2
Cover with 1 quart cold water.
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3
Simmer until the chicken is tender and cooked through, about 40 minutes.
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4
Remove chicken from cooking liquid to cool on cutting board.
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5
Once cool shred, discarding the skin, bones and fat.
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6
Combine chicken meat with half of the White Salsa and set aside.
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7
In a large skillet, heat 1 tablespoon corn oil over medium high heat.
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8
Add onions, red bell peppers, and broccoli.
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9
Saute until onions are soft, about 3 minutes.
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10
Add corn and cook for another 5 minutes.
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11
Season with salt and pepper.
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12
Transfer to a bowl and mix with half of the Roasted Red Salsa.
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13
To prepare tortillas:.
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14
Heat 1/4 cup vegetable oil in medium skillet over medium-high heat.
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15
Add a tortilla and lightly fry for 10 to 15 seconds.
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16
Flip the tortilla over and continue to fry until the tortilla is pliable and heated through, about another 10 to 20 seconds.
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17
Place tortillas on a paper towel lined plate, cover with a kitchen towel, and set aside.
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18
Repeat with the remaining tortillas.
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19
To Assemble Tortilla Tower:.
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20
Preheat oven to 400 degrees F.
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21
Place 4 tortillas on a baking sheet.
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22
Top each with a layer of the chicken mixture.
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23
Top chicken mixture with another tortilla, then a layer of vegetable mix.
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24
Top with another tortilla.
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25
Spread the remaining White Salsa on the top tortilla of each of the 4 towers.
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26
Sprinkle with the Mexican cheese blend and bake for 5 minutes or until cheese starts to brown.
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27
Remove from oven and transfer to a serving plate.
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28
Garnish with cilantro and serve with remaining Roasted Red Salsa.
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29
Roasted Red Salsa:.
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30
1 large tomato
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31
1 medium yellow onion, peeled.
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32
1 head garlic, sliced in 1/2 lengthwise
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33
1 large poblano pepper
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34
2 tablespoons corn oil
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35
1 teaspoon chopped oregano leaves
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36
1 teaspoon sugar
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37
Salt and freshly ground black pepper
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38
Preheat oven to 400 degrees F.
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39
Rub the tomato, onion, garlic head, and poblano pepper with 1 tablespoon corn oil and place them on a foil lined baking sheet.
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40
Roast for 20 minutes or until the tomato and pepper skins start to blacken.
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41
Remove to cutting board to cool.
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42
Squeeze garlic to release from its skin.
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43
Quarter the onion into 4 pieces.
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44
Remove the stems and seed from the poblano pepper.
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45
Combine all the roasted vegetables in a blender and blend for 1 minute, or until smooth.
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46
Heat remaining 1 tablespoon corn oil in a medium saucepan over medium-high heat.
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47
Add the tomato mixture, sugar, oregano, salt and pepper.
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48
Cover and cook for 6 minutes.
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49
Set aside.
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50
White Salsa:.
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51
4 ounces cream cheese, softened
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52
8 ounces heavy whipping cream
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53
Salt and freshly ground black pepper
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54
Heat cream cheese and heavy whipping cream in a medium saucepan over medium-low heat until cheese begins to melt.
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55
Cook for 5 minutes, stirring occasionally, or until the mixture is completely smooth.
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56
Season with salt and pepper.
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57
Set aside.
