Cook the chicken breast in a saucepan with half an onion, two garlic cloves and half a teaspoon of salt. Cover with water, bring to a boil and lower the heat and simmer for 30 minutes.

Half way through, add the tomatillos and jalapeño. Turn the heat off. Remove the chicken, shred it thinly and set aside.

Remove the vegetables, place them in a blender. Blend until smooth. Keep aside.

Slice thinly the rest of the onion and green bell pepper.

Heat the oil in a frying pan over medium heat. Fry the onion for 2 minutes, add the green pepper and cook everything for 5 minutes.

Add the shredded chicken, spinach and double cream. Cook for a minute, mixing everything well. Turn the heat off and set aside.

In another frying pan, heat the rest of the sunflower oil over medium heat. Fry the corn tortillas for a few seconds. This will prevent them from dissolving in the sauce, once the pastel Azteca is done.

Place them over kitchen paper to absorb any oil excess.

Melt the butter in a saucepan over medium heat, add the flour, cook for 2-3 minutes, mixing constantly with a small metal whisk. Add the milk and continue mixing with the whisk. Season with salt and a pinch ground black pepper.

Once the milk starts thickens and it is just about to boil, turn the heat off and add the grated Comte.

Mix well until the cheese is melted.

Using a baking dish 25 x 15 cm, start layering the pastel Azteca. Spread some of the filling, add 3 tablespoons of cheese sauce, then cover with 3 corn tortillas. Repeat the process, finishing with a chicken filling layer, pour the rest of the cheese sauce.

Place in a preheated oven and bake for 20 minutes. Turn on the large grill of the oven for the last 3 minutes to get a nice brown top.

Remove from the oven and let it set for 10 minutes before cutting.

Serve with a green salad on the side.