Receta Chicken Avocado Tortilla Torta
Photography by Karista Bennett
Oh for the love of all things Avocado. I’m on an intense avocado kick these days. I feel like adding avocado to everything.
Actually, Suzie Q, my youngest, made that very comment the other day. “Mom, you add avocado to everything. Next it’ll be in our dessert”. Hmmm… I just came across ice cream prepared with avocado. Trying that one next.
Avocado lends a creamy and sometimes buttery texture to dishes. It’s not terribly aromatic but it can taste of olive oil and fresh grass when eaten ripe.
I love it sliced on a bed of wilted spinach and topped with poached or pan-fried farm fresh eggs. I also add diced avocado to my Mexican stuffed peppers which eliminates the need for extra cheese. When the avocado is heated the texture becomes a bit creamy, just like warm or melted cheese.
Avocado is perfectly delicious added to my ceviche, tacos and sandwiches. I keep a squishy, ripe one on the counter for spreading like mayonnaise. During the summer months I love an heirloom tomato and avocado sandwich with just a sprinkling of my favorite gourmet salt.
So of course when I was whipping up this chicken torta, I had to add avocado. Combined with fresh cilantro, white onion, salsa Verde and Cotija cheese… fresh, clean flavors that deliciously marry well together. Made dinner feel just a little bit special.
Tank thought so too. My oldest gal captured this picture of Tank. Waiting patiently, staring down the deliciousness, while I was working to snap a food photo. What can I say, he cracks me up!
Tank Waiting Patiently
Delicious wishes and loads of love!
Karista
Chicken Avocado Tortilla Torta
Serves 6
Ingredients
- 2 cups small cubed or shredded cooked chicken
- ½ white onion, small diced (about 1 cup)
- ½ cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2-3 cups diced avocado, tossed gently with a little lime juice (approx 2 avocados)
- 12-18 corn tortillas, sliced in half
- 2-3 cups salsa Verde (green enchilada sauce, Hatch is a quality brand I recommend) (recipe below for when tomatillos are in season. I do recommend canning tomatillos during the summer for delicious salsa Verde year round.)
- 2 cups cotija cheese
- 1 cup mozzarella or creamy farmer’s cheese, Mexican Queso
Directions
Heat the oven to 375F.
You will need an 8×8 or 9×13 baking dish. I like a deep dish torta so I use the 8×8. But the 9×13 also works well.
In a large mixing bowl, mix together the cooked chicken, white onion, fresh cilantro, 1 cup crumbled cotija cheese, chili powder and cumin. Season to taste with salt and pepper. Very gently fold in the diced avocado.
Pour the salsa Verde in a bowl large enough to dip the halved tortillas. Dip 4-6 tortilla halves and place them in the bottom of the baking dish. You will feel like you’re making a lasagna.
Sprinkle with the chicken avocado mixture and then dip a few more tortilla halves into the salsa Verde and arrange on top of the chicken avocado mixture. Repeat with the layering process until you have used all your chicken avocado mixture. I can usually get three layers in an 8×8 pan.
Be sure to end the layers with salsa Verde dipped tortillas. Sprinkle with Mozzarella and remaining Cotija cheese.
Bake uncovered for about 20-30 minutes or until the top is golden brown and sides are bubbly. Let the torta stand for about 5 minutes before serving.
I love this dish with Cabbage and Cucumber slaw. I’ve listed the recipe below. Enjoy!
Fresh Salsa Verde
Ingredients
2 cans tomatillos (I prefer Hatch brand)
½ cup diced onions
2 cloves garlic, minced
½ cup chopped fresh cilantro
1 jalapeno, roasted and seeded
½ cup water or chicken broth if needed
Salt to taste
Directions
Place the tomatillos in a blender or food processor and puree.
Add a little oil to a medium sauce pan over medium heat and sauté the onions and garlic until wilted.
Stir in the pureed tomatillos, cilantro and jalapeno and let it simmer on low for about five minutes, adding water or chicken broth if necessary. Take it off the heat and set aside until needed. Or refrigerate for up to 3 days.
Cabbage and Cucumber Slaw
Serves 4-6
Ingredients
1 small to medium head Napa cabbage, halved and then sliced so you get ribbons of cabbage.
1 large cucumber, sliced (peeled if you like)
4-5 green onions, sliced
½ cup fresh chopped cilantro (optional)
½ cup mayonnaise
2 tablespoons lemon or lime juice
1-2 teaspoons sugar or agave
Dash of Sriracha or hot sauce to taste
Salt and pepper to taste
Directions
Whisk together the mayonnaise, citrus juice, sugar and Sriracha. Season with salt and pepper to taste.
Toss the dressing with the cabbage and then layer the cucumber, green onion and cilantro on top. Serve and enjoy!
*my family likes a well dressed slaw so I often double the dressing recipe. But I think it tastes great lightly dressed.
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