Chicken stew with mexican tortillas

Ingredients (4 servings)

1 onion chopped

1 tablespoon of oil

2 medium tomatos

peel and chopped

2 cups of cooked chicken

pin pieces

3/4 cup of chicken broth

1 teaspoon of paprika powder

1 teaspoon of salt

1/2 teaspoon of cummin

6 or 8 corn tortillas

1 cup of cheddar cheese grated( or mozarella)


In a pot heat the oil with the onion and cook over medium heat,
always stirring, until soft.
Add the chopped tomatoes. cooked chicken, chicken broth, paprika, salt and cumin
bring to a boil and reduce heat, simmer for about 5 minutes.
In a greased baking dish place a layer of tortillas with half the
 chicken mixture prepared.

On this mixture spread the middle of the cheese

Then place another layer of tortillas on the chicken mixture and add cheese remained.

Place in the oven (about 180 ° C) for 25 minutes, sprinkle cheese
 again and bake for about 5 minutes.
To serve, cut into pieces.

You can serve with guacamole too.