AZTECA CAKE♥

Name: AZTECA CAKE♥
Yield: 6 servings
Ingredients: 1 olive oil ( as needed); 2 large chicken breasts; 1/2 onion; 2 clove garlic peeled; 1 salt ( to taste); 16 corn tortillas; 6 chile poblano; 4 red tomatoes; 2 cup sour cream; 250 grams manchego cheese; 1 onion, chopped; 1/4 cup olive oil

Posted on June 21, 2022

Are you looking for recipe inspiration? AZTECA CAKE♥ special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though AZTECA CAKE♥ What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of AZTECA CAKE♥, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare AZTECA CAKE♥ delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make AZTECA CAKE♥ is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook AZTECA CAKE♥ estimated approx. 50 mins.

Well, this time, let's try it, and vary the AZTECA CAKE♥ yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create AZTECA CAKE♥ using 12 ingredient type and 7 manufacturing steps. Here's how to make the dish.

A very good and easy dish to make

Ingredients and spices that need to be prepared to make AZTECA CAKE♥:

1 olive oil ( as needed)
2 large chicken breasts
1/2 onion
2 clove garlic peeled
1 salt ( to taste)
16 corn tortillas
6 chile poblano
4 red tomatoes
2 cup sour cream
250 grams manchego cheese
1 onion, chopped
1/4 cup olive oil

Steps to make a AZTECA CAKE♥

Place the chicken, ½ onion and 1 clove garlic in a pot. Cover with water and add salt to taste. Bring to a boil over high heat, reduce the flame, cover and simmer until they are softened. Crumbled very finite.

Heat oil in a small skillet over medium-high heat. When hot, dip the tortillas for a few seconds, one by one, being careful not to brown. Remove excess fat with napkins.

Roast the poblano chiles, scrape out the skin, deveined and cut into thin strips.

Heat 1 tablespoon oil in another skillet over medium heat. Saute onion and chile strips.

Blend the tomatoes with 1 clove of garlic and a little water. Strain and pour over the slices and onion stew. Bring to a boil and add the shredded chicken. Season with salt to taste and cook for 10 more minutes.

Preheat oven to 170 ° Celsius.

In a baking or roasting pan, place a layer of tortillas, a layer of chicken casserole and cover with cream and cheese. Repeat the procedure until you finish with a layer of cheese. Repeat the procedure until you finish with a layer of cheese. Cover with foil and bake for about 20 minutes.