Aztec Bean Pastel with Chicken and Calabacitas

Name: Aztec Bean Pastel with Chicken and Calabacitas
Prep time: 50 min
Cook time: 50 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 tablespoon oil; 2 tablespoons onion, chopped; 2 zucchini, in small cubes; 2 cups chicken breast, shredded; 1 on Knorr® cream cheese powder; 2 tablespoons oil; 12 corn tortillas; 1/2 cups fresh cheese, fallen apart; 3 tablespoons fresh coriander, chopped

30 mins

20 mins

Low

2.8

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If you want to give a twist to your Aztec cake try this original Aztec bean cake with chicken and zucchini is super yielding, and to make your bean sauce even more creamy we suggest you use Knorr cream cheese powder, it will give you a consistency uniform and soft.

Learn more about Knorr

Ingredients

6 portions

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1 tablespoon oil
2 tablespoons onion, chopped
2 zucchini, in small cubes
2 cups chicken breast, shredded
1 on Knorr® cream cheese powder
2 tablespoons oil
12 corn tortillas
1/2 cups fresh cheese, fallen apart
3 tablespoons fresh coriander, chopped

Preparation

Preheat the oven to 180 ° C. For the filling, heat 1 tablespoon of oil and sauté the onion with the zucchini until they soften; add the chicken, cook for 2 more minutes and reserve.

For the sauce, liquefy the beans with the water and Knorr® Cream of Cheese.

To assemble, heat 3 tablespoons of oil and quickly pass the tortillas to soften them.

In a refractory, pour a little of the bean sauce to cover the bottom and assemble a layer of tortillas, distribute a third of the filling and bathe again with more sauce.

Place on top one more layer of tortillas and repeat the process until it is finished with a layer of tortillas and bean sauce.

Cover with foil and bake for 20 minutes or until the sauce thickens. When serving, sprinkle with fresh cheese and chopped cilantro.