Pastel Chicken Azteca

As usual, Ben from What's Cooking? has hit another home run. Pastel Chicken Azteca definitely scored in this household. It was so much fun to make that Picky DD's friend wandered away from the dance music and video games and ended up in the kitchen helping me put this dish together. Fully of winning ingredients, this is a greatt recipe to throw together with pantry staples -- canned tomatoes, tortilla chips, left over chicken breast. It was the perfect last minute guest for dinner recipe.

Pastel Chicken Azteca
Recipe by Ben of What's Cooking?

1 chicken breast shredded
1 lb Roma tomatoes
1 medium size onion
3 garlic cloves peeled
1-2 canned chipotle adobado peppers
24 corn tortillas
3 cups chicken broth
8 oz. Chihuahua cheese shredded (2 cups approx.)
Salt to taste

Cut tortillas in triangles (quarters) and fried them in batches until they turn hard, Mexican restaurant style.

Blend together tomatoes, ¾ of the onion, garlic and adobado peppers using one cup of chicken broth.

In a large pot pour the tomato mix

Add the rest of the chicken broth and salt and let it simmer for about 10 minutes over medium heat. Stir constantly.

Preheat oven to 350° F.

Cut the rest of the onion in thin slices.

Place a layer of tortilla chips at the bottom of a 9”x13” baking dish using 1/3 of the tortillas.

Add another layer using half of the shredded chicken, 1/3 of the sliced onion and 1/3 of shredded cheese.

Pour some of the tomato sauce.

Add another layer of ingredients, tortilla chips, cheese, onion and the rest of the chicken.

Finish up with a layer of tortilla chips and onion.

Pour the rest of the tomato sauce.

Top off with the remaining cheese.

Bake for 25 minutes.