Pastel Azteca
WHAT YOU NEED
- 4 tomatillos, husked and rinsed
- 1 jalapeño pepper, stem removed
- ¼ cup cilantro, chopped
- 1 cup onion, chopped, divided
- 1 garlic clove, chopped
- ½ teaspoon seasoning salt
- 6 cups corn tortilla chips
- 2 boneless chicken breasts, boiled, skin removed and shredded
- 1 cup canned corn kernels, drained
- ½ Cacique® Cotija cheese, shredded
- 1 cup Cacique® Crema Mexicana
HOW TO MAKE IT
- Place tomatillos and jalapeño in a medium saucepan with enough water to cover. Boil over medium heat until the tomatillos and jalapeño pepper darken in color; about 10 minutes. Drain, reserving the cooking liquid.
- In a medium skillet over low-medium heat combine ½ cup onion and garlic. Saute until tender; about 5 minutes.
- Place tomatillos, jalapeño, cilantro, sautéed garlic, sautéed onion, seasoning salt and ¾ cup of the reserved cooking water in a blender container. Blend until smooth.
- Preheat the oven to 350 degrees.
- In a 9x13 baking dish, spread 2 tablespoons of sauce on the bottom of baking dish. Top with a layer of tortilla chips to cover the bottom. Add a layer of half the shredded chicken. Follow with half of the corn kernels and 1/4 cup chopped onion. Top with half the tomatillo salsa and half the Crema Mexicana. Repeat the layers one more time. Top with Cotija cheese. Place in the oven for 20 minutes or until the Cotija cheese has softened and dish has heated through.