The Mocambo Pollo Tortilla Casserole began life as a simple Family Meal, the food that is served to the employees of the Casino Fortuna. Chef Lucque devised simple ingredients in such a spectacular way that the Friday meal soon became wildly popular and much anticipated. No one missed work on Fridays.
Soon, it became a conversation piece. Golfers began to hear about the dish from their caddies. Those pampered in the spa heard it from the beauty technicians. Drinkers got the inside scoop from their bartenders. Everyone was demanding the Mocambo Tortilla Casserole.
And Chef Lucque refused to place it on the menu.
Maybe it was out of Gallic pride, worker solidarity or just plain stubborness, but Chef Lucque threatened to quit if the hearty dish was ever placed on the menu. He has never really explained why. Today, with Chef Luque’s permission, we are proud to present this fine recipe.

MOCAMBO POLLO TORTILLA CASSEROLE

21 tortillas

5 (7-ounce) cans of salsa verde

1 cup sour cream

4 ounces diced green ortega chilis

1 roasted red pepper, sliced thin

1 ½ cups canned chicken broth

4 ½ cups shredded cooked chicken

1 white onion, sliced thin

4 cups Monterey Jack cheese, or any Mexican melting cheese

Sliced red onion and green chives, for presentation

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In a large bowl, combine 2-1/2 cups of the salsa verde with sour cream and chicken broth. Set aside.

Preheat oven to 350 F.

Spread tortillas out on 2 large baking sheets. Spray tortillas lightly with nonstick cooking spray, and bake for 10 minutes. Flip tortillas over, and bake for 3 more minutes.
Break tortillas into halves.

Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. In a single layer, cover with 8 tortilla halves. Spread 1/3 of the chicken over the tortillas. Spread 1/3 of the grated onion over chicken. Cover evenly with about 1-1/2 cups of the sauce. Top with 1/3 of the cheese.
Repeat layers, ending with cheese. Cover tightly with foil, and bake for 30 minutes. Remove foil and bake until bubbly, 5 to 10 minutes longer. Let sit a few minutes before cutting.
Drizzle lightly with some of the remaining salsa verde (and reserve some to pass at the table). Garnish with sliced red onion. May be prepared a day ahead of time, for a firmer casserole.

Makes 8 servings. Serve with a simple salad. If you have time, consider making a fresh salsa.

Chef Lucque says enjoy!