Aztec Bake Recipe

Name: Aztec Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tomatoes; 1 onion; 2 cloves garlic; 2 zucchinis; 1 cup corn; 500 grams chicken shredded; 1 cup crema mexicana may substitute sour cream with milk added until runny in consistency; 1 cup manchego cheese shredded, may substitute a mild cheddar, colby or mozzarella; 10 tortillas or tostadas; 1 tablespoon bouillon; 1 tablespoon salt

Servings: persons

4 tomatoes
1 onion
2 cloves garlic
2 zucchinis
1 cup corn
500 grams chicken shredded
1 cup crema mexicana may substitute sour cream with milk added until runny in consistency
1 cup manchego cheese shredded, may substitute a mild cheddar, colby or mozzarella
10 tortillas or tostadas
1 tablespoon bouillon
1 tablespoon salt

1
Dice the tomatoes, onion, garlic and zucchini. Saute in a pan with a little bit of oil, the bouillon and salt for less than a minute. Add the corn.
2
Remove from heat and add the shredded chicken. Mix.
3
Place a layer of tortillas or tostadas on the bottom of a glass baking dish. Layer the chicken mixture on top, then a thin layer of cream and finally a layer of cheese. Repeat once more.
4
Bake at 180 C until the cheese browns slightly, approximately 20 minutes.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tomatoes, 1 onion, 2 cloves garlic, 2 zucchinis, and more.

Yes, Aztec Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aztec Bake

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