Latin Hotdish (Cazuela)

Layered hotdish with shredded chicken, Oaxaca cheese, corn tortillas, and tomatillo-cilantro sauce.


  • 2 cups diced tomatillos (about 8 medium tomatillos)
  • 1/2 cup roughly chopped green onions
  • 1/2 cup roughly chopped yellow onions
  • 1 1/2 tbsp minced garlic
  • 2 poblano peppers, seeded and deveined, cut into 1-inch pieces
  • 1 serrano chile pepper, seeds and veins included
  • 1 cup roughly chopped cilantro (leaves and stems)
  • 1 corn tortilla, torn into small pieces
  • 1 cup chicken stock
  • 1 1/2 tsp Kosher salt
  • 1/2 tsp tsp freshly ground black pepper
  • 16 corn tortillas
  • 3 cups store-bought rotisserie chicken, shredded
  • 7 oz Crystal Farms Shredded Oaxaca


  • chopped cilantro
  • sliced red onion
  • crema (Latin sour cream, optional)
Recommended Crystal Farms Product Substitutions: Crystal Farms Shredded Muenster


  • Combine all sauce ingredients in a medium saucepan. Bring to a quick boil,
    lower the heat to medium-low, cover and simmer until all ingredients are cooked, about 10 minutes.
  • Puree with a blender or food processor. Salt and pepper to taste.
    The sauce should be medium thick, about the consistency of spaghetti sauce.
  • Heat the oven to 350 degrees.
  • Assemble the Cazuela. Divide the chicken into thirds. Divide the cheese and sauce into fourths. Save one-fourth of the cheese and one-fourth of the sauce to top the dish after baking.
  • Spray sides and bottom of baking dish heavily with oil. Cover the bottom of the baking dish with 4 tortillas. Add one part sauce and cover the tortillas well. Add one part of the chicken and distribute it evenly on top of the sauce. Add one part of the cheese to cover the chicken. Start all over again with 4 tortillas and repeat the layers.
  • Cover with foil and bake for 20-30 minutes. Remove from oven and allow to rest uncovered for 10 minutes before cutting. Meanwhile, heat the broiler.
  • Top the cazuela with the remaining sauce and cheese and broil for 3 minutes. Garnish with cilantro, red onion and crema.

Tips from Guatemalan Chef Amalia Moreno-Damgaard: 

  • If using a blender or food processor for the sauce, cool the mixture slightly to keep the lid from bursting open from the steam and heat.
  • This cazuela can be made a day or two in advance. To store it safely, allow it to cool completely, uncovered, and recover with foil. Reheat at 325 degrees for 30-40 minutes, uncover, top with the sauce and cheese and broil for 3 minutes.