Pastel Azteca is a type of lasagna that uses corn tortillas instead of pasta.
Ingredients:
1 large chicken breast cooked and frayed
½ onion, finely sliced
1 cup of corn kernels with Poblano pepper slices
250gr of Manchego cheese
1 cup of cream
1 cup olive oil
1 clove of garlic
1 kg of tomatillo
1 cup chopped cilantro
1 cup grated Manchego cheese
Salt and pepper to taste
Process:
1.- Preheat the oven to 180 °C.
Fry the tomatoes, chillies, half of the sliced onion, garlic and coriander.
Brown all the ingredients for a while, then mix all the ingredients and blend well to make the sauce.
2.- Heat the sauce in the pan and season to taste with salt and pepper until slightly thickened and set aside.
3.- Fry the sliced poblano peppers a little in oil along with the corn, chicken and the other half of the sliced onion. Season to taste with salt and pepper and cook for 10 minutes over low heat. Lightly brown the tortillas in the skillet.
4.- In a baking dish place some of the green sauce. Put a layer of Mexsabores tortillas on top and then put some chicken with rajas, corn, cream and a little grated manchego cheese. Make several layers this way, and in the last layer finish by covering everything with tortillas, salsa and manchego cheese.
Bake for 15 minutes and let the cheese melt.
