Ingredients Weight Measure
Vegetable oil 4 cups
Corn tortillas, cut into 6-in. squares 16 ea.
Olive oil, divided 1/2 cup
Spanish onion, thinly sliced 1 ea.
Garlic cloves, minced 2 ea.
Basil, minced 8 leaves
Mexican oregano 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1/2 cup
Tomato sauce 16 oz.
Zucchini, thinly sliced on bias 2 ea.
Whole-kernel corn 1 cup
Poblano pepper, thinly sliced 1-1/2 cups
Poached chicken, shredded 2 cups
Oaxaca cheese 3 cups
Salt and pepper to taste


  1. Preheat oven to 350°F.
  2. Heat vegetable oil over medium heat in a large pan with sides. When oil is hot, add in 2 tortillas at a time until soft. Remove and place on paper towels to dry.
  3. Heat 1/4 cup olive oil in a separate pan over medium heat. Add onion and cook until golden brown. Add garlic, basil and oregano; cook for 1 min. Add TABASCO® Chipotle Sauce and tomato sauce.
  4. Let simmer for 15 min., stirring occasionally. Set aside.
  5. Heat remaining olive oil in a separate pan over medium-high heat. Add zucchini and cook until light brown. Add corn and poblano, and cook an additional 2 min. Add tomato sauce mixture and poached chicken; stir and turn off the heat.
  6. In a 9"x9" baking pan, place 4 tortillas on the bottom, place one-third of the tomato sauce-chicken mixture on top, sprinkle with 1 cup of cheese, cover with 4 more tortillas and repeat until the last 4 tortillas are on top.
  7. Bake in the oven uncovered for 15 min.; allow to cool for 20 min. Cut and serve.

Yield: 3 servings