Farmers Market Aztec Casserole
Prep time
Cook time
Total time
Serves: 6-8
  • 2 Tbl. olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3 large tomatoes (about 1½ lbs), peeled and puréed
  • 1 tsp. salt
  • 1 Tbl. butter
  • 3 cups fresh or frozen corn kernels
  • 2 cups zucchini, diced
  • 2 cups summer squash, diced
  • ⅓ cup water
  • oil for frying
  • 10 corn tortillas
  • 2 poblano chiles, roasted, peeled & seeded, cut into strips
  • 1 cup sour cream
  • 2 cups cooked and shredded chicken
  • 1½ cups shredded cheese (Monterey Jack, Cheddar cheese or Muenster)
  1. Heat olive oil in a skillet, add the onion and sauté until transparent. Add the garlic and sauté an additional 30 seconds. Add the puréed tomatoes and bring to a boil, reduce heat and simmer covered for 10 minutes. Set aside.
  2. Melt the butter in a large saucepan. Add the zucchini, summer squash and corn and cook for 2 minutes. Add the water; cover and cook for 8 minutes or until the zucchini is crisp-tender. Drain and set aside.
  3. In a skillet heat ½-inch of oil over medium heat. Add the tortillas one at a time and cook about 30 seconds per side. Reserve.
  4. Preheat oven to 375 degrees. Butter a large casserole dish.
To assemble...
  1. Place a thin layer of vegetable layer on bottom. Top with a layer of 4-5 tortillas. Then add a layer of tomato sauce. Add half of the remaining vegetables, half of the poblano strips, ½ cup of the sour cream in dollops, half of the chicken and ¾ cup of shredded cheese. Repeat layers finishing with the cheese.
  2. Bake uncovered until the cheese has melted and the layers are heated through, about 15 - 20 minutes.
Recipe by Lemony Thyme at