Aztec layered tortilla and chicken bake (Budín azteca)

1. Boil the chicken breast in salted water for 20-25 minutes, then shred it; keep a mugful of the cooking liquid.

2. Char the poblanos over a gas flame or in the oven, let them sweat in a bag for 10 minutes, peel, deseed, cut into strips and soften with the sliced onion and corn in a little oil for 5 minutes.

3. Blend the tomatoes with the garlic until smooth and cook in a little oil with the reserved liquid for 10 minutes until thick; season with salt.

4. Spoon some tomato sauce over the bottom of an oiled baking dish, then layer: tortillas (slightly overlapping), chicken, poblano-corn, sour cream, grated Oaxaca cheese, tomato sauce – repeat three times. If you have no Oaxaca cheese, mozzarella works too.

5. Finish with sour cream and cheese, cover with foil and bake at 180 °C for 25 minutes, then uncovered for another 10-15 minutes until golden on top.

6. Leave to rest for 10 minutes so it can be sliced, then cut into squares and serve.

Tip: You can assemble it the day before – baked straight from the fridge, allow 10 minutes more.