Name: Tortilla Lasagna with Herdez Cream of Corn
Prep time: 40 min
Cook time: 30 min
Yield: 1
Cuisine: Mexicana
Ingredients: 1 can cream of sweet corn, Herdez; 12 corn tortillas; 1/4 cups corn oil; 1 boneless chicken breast, cooked and shredded; 1/2 onions; 1 teaspoon garlic, powder; 100 grams Manchego cheese, grated

Preparation

10 mins

30 mins

Low

Boil the chicken in a pot with enough water, a piece of onion, garlic, and salt. Meanwhile, in a skillet, add a little oil and when it's hot but not too much, fry each tortilla one by one until they are crispy, then place them on an absorbent napkin to drain the oil. Grate the cheese and when the chicken is cooked, shred it. In a mold, pour the Herdez cream of corn and add 1/2 can of milk so it doesn’t become too liquid. On each plate, place 1 tortilla and with a spatula, add a bit of Herdez cream of corn, then shredded chicken, grated cheese, a little more Herdez cream of corn, and finish with another tortilla. Repeat the previous steps until you have 3 tortillas stacked.