This cake is incredible for a family gathering as it is very filling and can be made quickly. Try it, I promise everyone will love it. Delicious for a weekend!!
Fry about 18 or 20 tortillas according to the layers you want to stack in the baking dish.
Boil the chicken breast and shred it.
Roast the poblano peppers, devein them, and cut them into strips, like for rajas.
Put the poblano strips in a skillet, add the tomato broth already seasoned with garlic and onion, and the shredded chicken, adding salt to taste or powdered chicken stock.
Let it boil for 10 minutes; it should be a little soupy (not too much).
Place the tortillas that have been dipped in oil in a rectangular baking dish to form a layer, then add a layer of the stew, and on top of that, a layer of cream and cheese.
This is repeated for as many layers as will fit in the baking dish; generally, there are two or three, finishing with a layer of cheese.
Place in the preheated oven at 180° for approximately 25 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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