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Chicken Poblano Casserole (Pastel Azteca)



Ingredients:


  • Oil 

  • 18-21 corn tortillas

  • 2-3 cups of shredded chicken

  • 4 roasted poblano peppers

  • 3 cups of corn

  • 3 cups of cheese

  • The desired amount of crema Oaxaqueña or sour cream 

  • The desired amount of cotija cheese

  • 1 1/2 cups of water

  • 10-12 tomatillos

  • Small bunch of cilantro

  • 3 garlic cloves 

  • 1/4 of a white onion

  • 1 tbsp chicken bouillon



Instructions:

  1. Roast the Poblano peppers until charred. Place them into a container to sweat for about 10 minutes. Remove the skin, stem, and seeds. Slice the peppers into thin strips. 

  2. In a blender, add 1.5 cups of water or fresh chicken broth. Add a small bunch of cilantro, 3 garlic cloves, 1/4 of a white onion, 10 to 12 tomatillos, and 1 teaspoon of chicken bouillon (skip the bouillon if using chicken broth). Blend until smooth. 

  3. Heat a small amount of oil in a pan. Fry each corn tortilla for about 5 to 6 seconds on each side. Set them aside.

  4. Preheat your oven to 375°F (190°C). Add some sauce to the bottom of your casserole dish. Place a layer of fried tortillas over the sauce, slightly overlapping them. Add more sauce over the tortillas. Layer shredded chicken over the tortillas. Add your desired amount of corn. Add the sliced roasted Poblano peppers. Drizzle Crema Oaxaqueña over the layers. Sprinkle a small amount of your favorite melty cheese. Drizzle a bit more sauce over the top. 

  5. Add another layer of fried tortillas. Repeat the process of adding sauce, shredded chicken, corn, Poblano peppers, crema Oaxaqueña, and melty cheese. 

  6. Place the final layer of corn tortillas on top. Drizzle more sauce over the top layer. Sprinkle a little more melty cheese and corn. Decorate with the remaining roasted Poblano peppers. Sprinkle cotija Mexican cheese on top. 

  7. Cover the casserole with foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for 5 to 8 minutes until everything melts and is toasty on top. 

  8. Let the casserole cool for a few minutes before serving.


Feel free to customize the recipe to your liking and preferences. Enjoy this delicious Pastel Azteca!






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