Mexican-Style Chicken Chili Casserole

Ingredients

• 3 chicken breast fillets
• 2 tbsp oil
• 1 small jar jalapeños
• 1 red chili pepper
• 6 potatoes
• 1 can corn
• 1 can pizza tomatoes
• 3 tbsp paprika paste
• 3 tbsp tomato paste
• 1 tsp Tabasco
• Cayenne pepper
• 200 g Sour Cream
• 1 egg
• 100 g shredded Gouda cheese
• paprika powder (sweet)
• Salt

Instructions

1. 1.

   Wash, peel, and boil the potatoes in plenty of salted water for 25-30 minutes. Cut the chicken breasts into small cutlets, season with paprika powder, and sear them in oil on both sides; set aside. Add tomato paste and paprika paste to the pan, lightly sauté with remaining fat, deglaze with pizza tomatoes, bring to a boil, add a splash of water. Wash, deseed, and finely chop the chili pepper; stir into the sauce. Dice half of the jalapeños and mix them in as well. Season with paprika powder, Tabasco, salt, and pepper.

2. 2.

   Place the chicken pieces in the sauce. Whisk sour cream with the egg, drain the corn and fold it in, seasoning with salt and pepper. Slice potatoes into rounds; layer half in a greased baking dish, spread the corn mixture over them, top with half of the seasoned chicken and sauce, cover with more potato slices, add another layer of corn mixture, and finish with the remaining chicken in sauce. Sprinkle cheese on top and scatter the remaining jalapeños. Bake in a preheated oven at 200°C (392°F) for about 35-40 minutes; serve hot.