Bean Aztec Cake with Chicken and Zucchini

Name: Bean Aztec Cake with Chicken and Zucchini
Prep time: 50 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons onion, chopped; 2 zucchinis, in small cubes; 2 cups chicken breast, shredded; 1 envelope Knorr® cream cheese powder; 2 tablespoons vegetable oil; 12 corn tortillas; 1/2 cups queso fresco, crumbled; 3 tablespoons fresh cilantro, chopped

Knorr

If you want to give a twist to your aztec cake, try this original bean aztec cake with chicken and zucchini, it’s super yielding, and to make your bean sauce even creamier, we suggest using Knorr cheese cream powder, it will give a smooth and uniform consistency.

Reviewed by Editorial Team of Kiwilimón

Published: 23-02-2018

Preparation

30 mins

20 mins

Low

Preheat the oven to 180 °C. For the filling, heat 1 tablespoon of oil and sauté the onion with the zucchini until softened; add the chicken, cook for 2 more minutes and set aside. For the sauce, blend the beans with the water and Knorr® Cheese Cream. To assemble, heat 3 tablespoons of oil and quickly pass the tortillas to soften them. In a baking dish, pour a little of the bean sauce to cover the bottom and create a layer of tortillas, distribute one third of the filling and drench again with more sauce. Place a layer of tortillas on top and repeat the procedure until finishing with a layer of tortillas and bean sauce. Cover with aluminum foil and bake for 20 minutes or until the sauce thickens. When serving, sprinkle with fresh cheese and chopped cilantro.