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1
Preheat the oven to 180 degrees Celsius.
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2
Roast the bell peppers and tomatoes until the skin blackens. Remove from the oven and place in a saucepan. Cover and set aside.
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3
Once cool, peel the peppers and tomatoes.
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4
In a saucepan, saute the onion and garlic in vegetable oil.
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5
In the blender, add the peppers, tomatoes, onion, garlic, and chili peppers. Puree until smooth.
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6
Place in the saucepan and add the lime juice, broth, and salt. Cook for 10 minutes.
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7
Dissolve the cornstarch in a little water and add to the saucepan. Cook for another 10 minutes to thicken.
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8
Increase the oven temperature to 200 C.
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9
Season the chicken breasts with salt and brush with olive oil. Bake with a drizzle of white wine for 20 minutes. Once done, chop or shred.
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10
Grate the cheese and set aside.
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11
Lightly fry the tortillas in 2 or 3 tablespoons of oil.
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12
Lower the oven temperature to 180 C.
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13
To plate each serving, add some sauce on an ovenproof plate. Place a tortilla over the sauce. Add more sauce and some of the chicken and cheese. Repeat the process and finish with a third tortilla (3 per person). Add more sauce and sprinkle with cheese on top.
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14
Bake for 20 minutes or until the cheese has melted and is golden brown.
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15
Let it rest for 10 minutes and serve.
