3 tablespoons corn oil
1/2 purple onion, sliced
2 garlic cloves, thinly sliced
3 cups mushrooms, thinly sliced
2 cups yellow corn kernels
1 chicken breast, fully cooked and shredded
A pinch of salt and pepper
12 ancho peppers, rehydrated, deveined and in Julienne strips
1 1/2 cups LALA® cream
24 corn tortillas
1 cup LALA® panela cheese, crumbled

Preheat oven to 180°C (350°F).
Heat a pan. Add onion and garlic and sauté in a little bit of oil. Add the mushrooms and cook until liquid is reduced. Add corn kernels, chicken, salt and pepper.
Warm the tortillas. Cover the bottom of a baking dish with tortillas; then add a layer of the chicken and mushroom mixture.
Place the ancho peppers in your blender and add the LALA® cream. Mix well and pour on the baking pan. Add another layer of tortillas, mix the chicken and salsa, and finish by sprinkling LALA® panela cheese on top.
Cover the baking pan with aluminum foil and bake at 180°C (350°F) for 10 minutes and serve.

Yields: 8 servings
Preparation time: 30 minutes