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Tortilla Azteca

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Its a Mexican Lasagna! So easy to make and so delicious you'll want to change Taco Tuesdays to Tortilla Azteca Tuesday's!

Tortilla Azteca

  • Servings: 12
  • Yield: 12
  • Prep Time: 45 min
  • Cooking Time: 45 min


  • 18 Corn Tortillas
  • 2 Rotisserie Chickens (meat shredded)
  • Red or green salsa (home made recipe below)
  • 2-3 cups of Corn Kernels
  • 4-6 cups of Mexican Blend Shredded Cheese
  • For Red Salsa
  • 4 beefsteak tomatoes cut in quarters
  • ½ white onion cut in half
  • 2 jalapeños
  • Salt
  • 2 tbsp Olive oil


  1. Warm Tortillas on a flat griddle and lay on a rectangular 12x8 glass dish
  2. Arrange the shredded chicken on top of the tortillas and sprinkle some corn kernels.
  3. Next add salsa until all parts are covered.
  4. Last comes the cheese and cover all.
  5. Repeat above until you have three layers, the last layer with cheese on top.
  6. Cover with tin foil and bake at 350 for 30-45 minutes until center is hot and salsa is bubbling in the corners.
  7. UNcover for 10 minutes on broil.
  8. Y listo! A comer...
  10. Sear the tomatoes and onion in a pan for about 10 minutes, no oil until a bit blackened.
  11. Add some water, about 1 cup and cover and cook until soft.
  12. Add some salt and 2 tbsp of olive oil and purée.

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