Summary

Ingredients

• 1 point tortilla (s) (soft wheat tortillas), 8 pieces
• 250 g chicken breast fillet (s)
• 1 small Can (s) corn kernels (drained weight 40 g)
• 375 g tomato sauce with arlic
• 200 g cheese (e.. Gouda), rated
• salt
• Cayenne pepper
• Fat for the shape
• possibly parsley for garnish

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Instructions

1. Halve the tortilla cakes. Preheat the oven to 175 degrees. Rinse the chicken fillet, pat dry and dice very finely. Pour the corn into a sieve, rinse with cold water and drain well.
2. Heat 2 tablespoons of oil in a pan. Fry the chicken cubes in it until golden brown. Season well with salt and cayenne pepper. Stir in the corn and tomato sauce. Let the sauce boil down thickly for about 4 minutes.
3. Live a layer of tortilla halves side by side in a greased baking dish. Sprinkle with some cheese and brush with half of the meat sauce. Sprinkle with some cheese again and top with a layer of tortillas. Cover with some cheese and the remaining meat sauce. Finish with a layer of tortilla flat cakes, brush with a little oil and sprinkle with the remaining cheese.
4. Bake the tortilla casserole in the oven at 175 degrees (gas mark 2) for about 30 minutes. Garnish with parsley if you like.