Paty Rodríguez

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Paty Rodríguez

Indian Cake

Name: Indian Cake
Prep time: 40 min
Cook time: 40 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 chicken breast, large crumbled; corn tortillas; 5 poblano peppers, roasted and deveined; tomato sauce, with garlic and onion; sour cream; 300 grams manchego cheese

20 mins

Low

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Paty Rodríguez

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This "cake" is amazing for a family reunion because it is super yielding and is made of flown. Try it, believe me you will all be fascinated. Delicious for a weekend !!

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Ingredients

8 portions

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1 chicken breast, large crumbled
corn tortillas
5 poblano peppers, roasted and deveined
tomato sauce, with garlic and onion
sour cream
300 grams manchego cheese

Preparation

Preheat the oven to 180 ° C.

I fry around 18 or 20 tortillas according to the layers that you want to mount in the refractory. Cook the chicken breast and crumble it.

Asa poblano peppers, they are deveined and cut into strips, as for rajas.

Put the poblano slices in a pan, add the tomato stew already seasoned with garlic and onion and the shredded chicken add salt to taste or concentrate the chicken powder. and it is left to boil for 10 minutes, it has to be a little broth (little).

Place the tortillas in a rectangular refractory, passed through oil, until a layer is formed, place a layer of the stew on top of this, a layer of cream and cheese. All this is repeated as many layers fit in the refractory, usually two or three, ending with the layer of cheese.

Put in the pre-heated oven at 180 ° for approximately 25 min.