Aztec Bake

Name: Aztec Bake
Ingredients: 4 tomatoes; 1 onion; 2 cloves garlic; 2 zucchinis; 1 cup corn; 500 grams chicken shredded; 1 cup crema mexicana may substitute sour cream with milk added until runny in consistency; 1 cup manchego cheese shredded, may substitute a mild cheddar, colby or mozzarella; 10 tortillas or tostadas; 1 tablespoon bouillon; 1 tablespoon salt

11 ingredients

4 steps

Ingredients

4 tomatoes
1 onion
2 cloves garlic
2 zucchinis
1 cup corn
500 grams chicken shredded
1 cup crema mexicana may substitute sour cream with milk added until runny in consistency
1 cup manchego cheese shredded, may substitute a mild cheddar, colby or mozzarella
10 tortillas or tostadas
1 tablespoon bouillon
1 tablespoon salt

Directions

1

Dice the tomatoes, onion, garlic and zucchini. Saute in a pan with a little bit of oil, the bouillon and salt for less than a minute. Add the corn.
2

Remove from heat and add the shredded chicken. Mix.
3

Place a layer of tortillas or tostadas on the bottom of a glass baking dish. Layer the chicken mixture on top, then a thin layer of cream and finally a layer of cheese. Repeat once more.
4

Bake at 180 C until the cheese browns slightly, approximately 20 minutes.