The budín azteca, also known as Aztec Casserole in english, is served mainly as a mexican appetizer (antojito), as it is light tasting and only small portions of it are usually served. Some might call it the mexican lasagna, but it's actually quite different
from a lasagna...
* 30corn tortillas
* * 3 large boneless chicken breasts, or equivalent boneless chicken thighs
* * 1.5 lb.red tomatoes
* 2 chiles poblanos
* 8 oz. white monterey jack cheese, grated
* 7 oz. cream
* 1 onion
* Canola oil which will be used for frying
1) Boil your chicken breasts or thighs for about 10 minutes, depending on the size; then dice them to small pieces.
2) Char and peel the poblanos chiles: char them and then leave them in a plastic bag for about 20 minutes; this will ensure that their skin comes off easy.
Remove their skins, cut to thin strips; discard their seeds.
3) Chop the onion very finely to small bits. Cook the onion bits in a skillet up until they brown a little bit.
Chop the tomatoes, add the tomatoes to the onion bits, season with salt, mix.
Cook for about 10 minutes until the tomatoes have dissolved themselves.
Pour the cream in the sauce and mix; it is this sauce that will give our Budín Azteca its flavour.
4) Cut the tortillas, 3-4 at a time into 6 wedges each. Bring about a quarter inch deep oil to correct heat temperature for frying, fry slightly the tortillas one by one.
Preheat the oven to 300 ˚F;
5) Put them in an oven-going pan, in a layer to cover the bottom of the pan. Spread over it the chicken bits and the poblano chile strips.
Pour over all this the tomato sauce we just did and sprinkle over this about half the grated cheese.
Spread more tortillas over all this, forming a layer. Ultimately sprinkle over all this the rest of the cheese.
Put the pan in the oven for about 30 minutes, or up until the top cheese layer is browned and has that grated look.