Aztec pie
Aztec pie is a Mexican lasagne: layers of tortilla, shredded chicken with corn, roasted poblano chilli, tomato sauce, sour cream and cheese. It is baked at 180 °C until the cheese is golden and bubbling. Let it rest a little before cutting.
- Time
- 25 min
- Servings
- 2
- Difficulty
- Medium
Ingredients
- 8 tortillas
- 500 g chicken breast
- Tomato sauce
- Cooked sweetcorn
- 1 onion
- 2 garlic cloves
- 2 poblano chillies
- 2 cups sour cream
- Grated cheese
- Olive oil
- Salt and pepper
Method
- Cook and shred the chicken. Roast, peel and cut the poblano chillies into strips. Chop the onion and garlic.
- In a large frying pan, heat a little olive oil and fry the onion and garlic until soft.
- Add the shredded chicken and the corn kernels to the pan. Cook for a few minutes and season with salt and pepper to taste.
- Preheat the oven to 180 °C. In a baking dish, place a layer of wheat tortillas. On top, add a layer of the chicken mixture, a layer of poblano strips, a layer of tomato sauce, a layer of sour cream and a layer of grated cheese. Repeat until you finish with a layer of cheese on top.
- Bake the pie in the preheated oven for about 20-25 minutes, or until the cheese is golden and bubbling.
- Leave to cool slightly before cutting and serving.
Made with
