This healthy dinner recipe originally came from my Suegra (Mother-in-law), and I have been happily duplicating her Mexican magic over the years in my own Mexican-American kitchen! In Mexico, this dish is called Pastel De Pollo, or Chicken Cake. This easy, make-ahead dish is comforting and loaded with healthy ingredients like tomatoes, sweet corn, and lean protein. Splurging a little on the sour cream and cheese in this dish is fun, and there is a great balance of vegetables and lean protein in it!
Ingredients:
Whole chicken; or, for a quick-fix, 4-5 boneless skinless breasts
4 garlic cloves, smashed
1 sweet onion, ¼ sliced and ¾ cubed into 2 inch pieces
1 – 14oz can diced tomatoes
1 – 5 oz can of chopped mild green chiles
1 cup fresh or frozen sweet corn
1 cup sour cream
3 cups grated cheddar-jack cheese
8-12 corn tortillas
2 tbsp olive oil
Instructions:
Place a large pot with 6 quarts water over high heat and boil the chicken with the garlic cloves and onion pieces in it until cooked tender, anywhere from 20 minutes to an hour. (Breasts always take less time.)
Remove chicken from pot, and shred it, set aside. Meanwhile, set oven at 350 degrees, and gently heat corn tortillas in olive oil in a large pan. Layer four corn tortillas over bottom of baking pan, then half shredded chicken, and one-half of the sour cream, tomatoes, onions, chiles, and corn, and cheese. Repeat another layer of all ingredients, ending with the cheese.
Bake, covered, for 30 minutes. Then remove cover and finish baking at 400 degrees for another 15 minutes. Let dish sit and cool for about 20 minutes before serving.
You can find this recipe and many more healthy dinners in our cookbook, Family Health Matters! Get it today, and enjoy easy, healthy dinners for many nights to come with your family!

