Aztec Bake

• 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.

tomatoes, onion, garlic, zucchinis, corn, milk, manchego cheese, tortillas, bouillon, salt

Taken from www.yummly.com/recipe/Aztec-Bake-497719 (may not work)