Aztec Cake Philadelphia®
The Aztec Cake is a very tasty dish, easy to make, and will be to your family's liking. This preparation is very complete as it includes chicken, vegetables, cream cheese, and tortillas. This recipe is perfect for when you have guests at your home or when you are asked to bring a dish to a gathering.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
6
Servings
- 190 grams Philadelphia® cream cheese
- 1 kilo tomatillo, peeled
- 1/3 cups onion, chopped
- 1 garlic
- 4 serrano chiles
- 1 cup fresh cilantro, washed and disinfected
- 18 corn tortillas, fried in oil
- salt
- pepper
- water
- 4 tablespoons unsalted butter
- 5 tablespoons white onion, finely chopped
- 2 garlic, finely chopped
- 2 cups chicken breast, cooked and shredded
- 1 cup corn kernels, canned
- 1 zucchini, cut into cubes
- chicken bullion, powder
- 150 grams Singles® Manchego cheese slice
Preparation
50 mins
35 mins
Low
- Preheat the oven to 180°C.
- Heat the butter, fry the onion and garlic, add the shredded chicken, corn kernels, and zucchini, season with chicken concentrate and cook for 10 minutes over low heat until the zucchini is soft, set aside.
- Boil the tomatoes, onion, chiles, and garlic in water. Blend with cilantro and Philadelphia® Cream Cheese.
- Heat the sauce over low heat until it begins to boil, stirring for 5 minutes, season to taste and set aside.
- Dip the tortillas one by one in the previous sauce and arrange them in a baking dish, alternating tortillas with the chicken stew until finishing with tortillas, pour the creamy sauce over.
- Arrange the slices of Manchego Singles® cheese on top of the previous layer.
- Bake for 20 minutes until lightly browned and serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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