Moctezuma Casserole Serves 4-5
3 poblano peppers
1 (13oz.) can tomatillos
1 medium onion, chopped
2½ c. cooked diced chicken or pork
8 oz. sour cream
Garlic powder and salt to taste
12 corn tortillas
Oil for frying
2 c. grated cheese (longhorn, cheddar or colby)
Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers, discard stems and seeds, and cut into strips.
Combine peppers, tomatillos (mashing a bit), onion, meat, sour cream, garlic powder and salt and mix well.
Heat tortillas in oil to soften.
In greased 2-quart casserole alternate tortillas, thin layers of meat mixture and cheese, ending with cheese on top. Bake uncovered 25-30 minutes in 350-degree oven.