Aztec Cake (or Pastel Azteca)

from Jacqueline

Notes: Hands on prep time was fast on this and usually have everything on hand. We all enjoyed it and almost ate the whole thing in one meal. I added an extra slight layer of tortilla before the cheese. I used tomato sauce but I want to try salsa next time as it would give it a bit more depth and flavor. I forgot the bouillon and was fine. The bake time is an estimate as there wasn't a time/temp on the original recipe but that is how long it took me.

Ingredients:
1/2 onion, chopped
1 garlic clove, minced
2 diced chicken breasts, can use cooked chicken
1 can chile poblano (or green chilies)
1 can corn, drained
1 can tomato sauce (15 oz) or 2 C salsa
1 cube of chicken bouillon
tortillas, cut up (flour/corn, or mixed) I used about 4 flour, and 5-6 corn mixed
1 C sour cream, little more or less depending on your preference
1 to 1 1/2 C shredded cheddar cheese

 Saute:
         1/2 onion
         1 garlic clove
         2 diced chicken breasts

Add:
          1 can chilies
          1 can corn
          1 can tomato sauce
          1 cube of chicken bouillon

Layer:
          Cut up tortillas, chicken mixture, sour cream, and grated cheese. Bake at 350 for 30-45 min. until warm and cheese is well melted.

Is good with shredded lettuce and diced tomatoes on the side.