Torta De Elote - cooking recipe

Ingredients

2 cups shredded cooked chicken
3 tablespoons butter or 3 tablespoons margarine
2 (14 ounce) cans cream-style corn
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/2 cup whole milk
1 lb shredded monterey jack cheese
2 anaheim chilies

Preparation

Preheat oven to 350 degrees.
Rub oil on chiles and roast over flame on stove until skin is black.
Immediately place chiles in a plastic bag and twist shut. Leave chiles for five minutes.
Remove chiles from bag and take off the burnt outer skin.
Seed and slice chiles.
Sautee chicken with butter.
In a seperate bowl mix cornmeal, salt, pepper, sugar, cream style corn, milk and half of grated cheese.
Spray a 13x9 pan with cooking spray.
Spread half of cornmeal mixture on bottom of baking dish.
Spread chicken on top of mixture.
Spread roasted chiles on top of chicken.
Top with remainder of cornmeal mixture.
Cover in the other half of the cheese.
Cover with foil and bake for thirty minutes.
Remove foil and bake an additional 15 minutes.
Remove from oven, let cool and enjoy.