Aztec cake with chicken, poblano chilli and corn

Ingredients

• 480 ml (2 cups)cooked, shredded chicken breast
• ½onion, sliced
• 240 ml (1 cup)poblano chilli, cut into strips
• 2courgettes, cut into half-moons
• 240 ml (1 cup)sweetcorn kernels
• 30 ml (2 tablespoons)oil
• 30 ml (2 tablespoons)parsley, chopped
• 480 ml (2 cups)tomato purée
• 1 clovegarlic
• 480 ml (2 cups)cream
• 2chipotle chillies
• 250 gManchego cheese
• 500 g (½ kg)corn tortillas
• 240 ml (1 cup)oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 160°C.

2. 2

   Cook the vegetables

   Soften the onion in the oil, then add the courgettes. Season with salt and pepper and cook for 5 minutes.

3. 3

   Add chicken and corn

   Stir in the poblano strips, sweetcorn and cooked chicken. Season again, add the chopped parsley and cook for a further 10 minutes, then set aside.

4. 4

   Blend the sauce

   Blend all the ingredients and season with salt and pepper.

5. 5

   Brown the tortillas

   Lightly brown the tortillas.

6. 6

   Start layering

   Pour a little sauce into an ovenproof dish. Arrange tortillas in the dish, fill with the chicken mixture, then add cheese and sauce.

7. 7

   Build the layers

   Cover with more tortillas and continue layering until you reach the rim of the dish.

8. 8

   Bake until golden

   Finish with a layer of tortillas, sauce and cheese. Bake for 25 minutes, or until browned and bubbling.

What is pastel azteca?

Pastel azteca is a Mexican layered bake often compared with a tortilla casserole. Corn tortillas alternate with fillings and sauce, then the whole dish is baked until the layers are hot and the cheese melts.

This version pairs shredded chicken with poblano chilli, sweetcorn and courgette. The vegetables add sweetness and a little bite, while the creamy tomato-chipotle sauce brings the layers together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The tortillas and sweetcorn provide much of the carbohydrate, while the oil, cream and Manchego contribute much of the fat. Chicken supplies protein, with further protein from the cheese. Pair a serving with salad or extra vegetables for a more balanced plate.

Build flavour in the filling

Onion and courgette: soften these first, giving the courgette its specified 5 minutes to cook before adding the other filling ingredients.

Chicken and corn: the chicken is already cooked, so the additional 10 minutes lets it take on flavour from the vegetables and seasoning without needing to cook from raw.

Get the sauce and tortillas ready

Blended sauce: blend the sauce ingredients until smooth, then taste and season. Chipotle can bring a smoky heat, so adjust the amount only if you are deliberately adapting the recipe.

Lightly browned tortillas: this step gives the tortillas some colour before layering. Keep them pliable enough to arrange in the dish.

Layer for an even bake

Sauce first: spread a little sauce over the base of the ovenproof dish so the first tortillas have moisture underneath them.

Even layers: distribute the chicken mixture, sauce and cheese across the tortillas, then repeat to the rim. Finish with tortillas, sauce and cheese as directed.

Look for bubbling cheese

Bake at 160°C for 25 minutes, as specified. The top should be browned and the cheese melted and bubbling before you take the dish out.

The recipe does not give a resting time. Serve carefully, since the layers will be hot and soft straight from the oven.

Serve it with something fresh

A crisp green salad or sliced tomatoes can balance the richness of the cream and cheese. Keep the side simply dressed so it does not compete with the smoky, savoury filling.

For a more substantial meal, serve alongside beans or extra vegetables. Let the bake be the main feature of the plate.

Recipe notes & tips

• Slice the onion evenly so it softens at a similar rate.
• Cut the courgettes into consistent half-moons for more even cooking.
• Season the filling after adding the chicken and vegetables, as well as during the earlier cooking stage.
• Use an ovenproof dish with enough room for the layers to reach the rim without overflowing.
• Check that the cheese is bubbling and the top is browned before serving.

Variations

• Extra vegetables: add another layer of cooked vegetables while keeping the tortillas and sauce in the same order.
• More smoky heat: add chipotle gradually to the blended sauce and taste as you go.
• Different cheese: use another good-melting cheese in place of Manchego.
• Herb swap: use chopped coriander instead of parsley for a different fresh note.
• Milder sauce: reduce the chipotle chilli to suit diners who prefer less heat.

Common mistakes to avoid

• Adding raw chicken: the recipe calls for cooked, shredded chicken, so cook it before adding it to the filling.
• Skipping the first sauce layer: spread sauce across the base so the bottom tortillas are not left dry.
• Overcooking the filling: follow the 5-minute courgette stage and the further 10-minute cooking time after adding the chicken and other vegetables.
• Leaving tortillas pale: brown them lightly before assembling, as directed.
• Taking the bake out too soon: wait until the top is browned and the cheese has melted and bubbled.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an ovenproof dish until piping hot throughout; cover loosely if the top is browning before the middle is hot.

Frequently asked questions