Cook the chicken breast in a pressure cooker with garlic, onion, and salt for 30 minutes.
Then shred it finely.
Wash the poblano peppers and roast them over the stove flame; when the skin of the peppers appears burnt, place them in a bag and let them rest for 15 minutes.
Then remove the skin and cut them into thin strips.
Brown the tortillas in oil and cut them into 4 pieces so that they are easy to cut.
Grate the manchego cheese.
Blend the tomatoes, a little water, onion, and salt.
If necessary, add some tomato puree after straining.
Once all the ingredients are ready; layer the ingredients in a baking dish as follows:
1. Tortillas
2. Tomato sauce
3. Chicken
4. Poblano pepper
5. Corn kernels
6. Manchego cheese
and so on...
Then let it cook in the oven for 25 to 35 minutes at 350 °C. * You can also use an electric oven.
Enjoy!!!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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