Mexican Chicken Casserole with Chile Peppers
Rinse and peel potatoes, cook in plenty of salted water for 25-30 minutes. Cut chicken breasts into small cutlets and season with pepper. Heat oil in a pan and cook chicken on both sides and set aside. Add tomato paste and red pepper paste to the pan and lightly saute together. Add canned tomatoes and bring to a boil. Add some water, if needed. Rinse and halve chile peppers, remove seeds and ribs and chop finely. Add to the sauce. Cut half of jalapeno into rings and add to sauce. Season sauce with with paprika, Tabasco, salt and pepper.
Return chicken to the sauce. Mix sour cream with egg. Drain corn and add to sour cream, season with salt and pepper. Cut potatoes into slices and place half of potatoes into an oiled baking dish. Spread with half of corn mixture and half of chicken cutlets with sauce. Repeat layers. Sprinkle with cheese and top with remaining jalapenos. Bake in preheated oven at 200°C (approximately 400°F) for about 35-40 minutes. Serve hot.