Pastel Azteca

Directions

1. 1
   Put the tomatoes, onion, chilies, garlic and a cup of the chicken broth in a blender. Blend until you get a smooth sauce.In a saucepan, heat the oil over medium heat and add the sauce, season with salt to taste and add the cumin.Bring to a boil and lower the heat to low, let the sauce reduce until it is thick (about 10 minutes). You'll end with about 2 cups of sauce.COOK THE VEGETABLESCarefully peel peppers, cut them in half and discard the stem and all the seeds along with the veins; cut it into strips.In a frying pan, heat the oil and sauté the onions and corn together until both are tender.
2. 2
   Add the poblano pepper, zucchini and season everything.
3. 3
   Add one or two tablespoons of chicken broth and cook, stirring constantly until all the liquid evaporates and the vegetables are tender. Set aside.PREPARE THE TORTILLASMicrowave the tortillas for 45 seconds. They need to be soft, so pay attention to not cook them so long or they will get crunchy.
4. 4
   Place them in a plate and set aside.ASSEMBLE & BAKEPreheat the oven at 180°C / 350 F.Start by adding some tomato sauce on the bottom of a baking dish.
5. 5
   Place 2 tortillas, they should overlap slightly.
6. 6
   Add more sauce then some chicken, vegetables. Repeat until all ingredients are gone finishing with a good amount of sauce, and cheese on top.
7. 7
   Bake for 15 minutes or until cheese starts to bubble and brown. Take off from the oven and let it sit for about 10 minutes before serving.