Traditional Pastel Azteca Recipe ︱Mexican Chicken Poblano Casserole
Español This is the epitome of Mexican comfort food. Think of Pastel Azteca as the perfect blend of chilaquiles and chicken enchiladas. In Chihuahua, my hometown, we make Pastel Azteca Verde in a creamy poblano sauce. Still, other places in Mexico make a very similar recipe with a red tomato or tomatillo.
I loved it when my mom prepared Pastel Azteca, a dish reserved for special occasions. Recently, I made this recipe for my husband’s birthday, and all the guests were delighted, asking for seconds.
I’ll guide you through this recipe step by step with photos. The recipe card below has detailed ingredients and explanations.
If you want to save a few steps from this recipe, you can buy a box of chicken broth and rotisserie chicken. I like to cook my chicken and use the broth to make the sauce to avoid the extra sodium, but that is up to you. If cooking the chicken, boil it with salt, garlic, onion, celery, and bay leaves. Once cooked, let it cool down a little bit and shred.
Roast Poblanos: I have several methods for roasting poblanos; you can find them here. I prefer the Mexican way, on the stovetop. It’s a little more work than doing it in the oven, but I feel that in the oven or air fryer, the poblanos always overcook and lose flavor.
Use poblano, garlic, cilantro, cream cheese, salt, chicken bullion, and 1 cup of chicken broth and blend until liquified.
Sauté 1/2 onion thinly sliced; once it has changed color, add two finely chopped garlic cloves and three poblanos cut into strips. Add the chicken and sauce and cook for a few minutes without boiling.
Fry tortillas in oil and place them on a paper towel to drain excess oil.
Start making layers by placing a layer of tortillas, then a layer of the filling, and spreading grated cheese on top. Repeat until the container is filled.
Place 350 f for 45 minutes in the oven. Let it cool down for 10 minutes before serving.
Tips for Perfection
- Roasting Poblanos: I teach you several techniques to roast Poblanos like a Pro.
- Shredding Chicken: Shred the chicken finely for better layering and texture.
- Layering: Be generous with the cheese between layers for a gooey and delicious final product.
Serving Suggestions
Serve Pastel Azteca with a fresh green salad and a side of Mexican rice for a complete meal. Enjoy this delicious meal warm and savor the rich, creamy flavors of this traditional Mexican dish.
Additional Notes
- If you have an air fryer, you can use it to fry the tortillas for a healthier option.
- Some families make pasel Azteca in tomato sauce or tomatillo instead of Poblano.
- This family-style recipe is perfect for gatherings and can be made ahead of time and reheated.
Enjoy cooking and sharing this delightful piece of Mexican cuisine with your loved ones!
Traditional Pastel Azteca Recipe ︱Mexican Chicken Poblano Casserole
Equipment
- 1 Blender
- 1 Pot
- 1 large pan
- 1 ovenproof baking dish
Ingredients
Cook the Chicken + Homemade Chicken Broth
- 1 breast chicken
- 1 stick celery
- 1 teaspoon salt
- 2 leaves bay leaves
- 1 clove garlic
- 1/4 piece onion
Pastel Azteca Poblano Green Sauce
- 7 pieces poblano
- 1 clove garlic
- 1/2 package Cream Cheese
- 1/2 cup Mexican Cream can subsitute for heavy cream
- 1/2 bunch cilantro
- 1 Teaspoon Salt
- 1 Tablespoon Chicken bullion Knorr's Suiza
Filling Extras
- 1 can corn kernel
- 3 pieces poblano Skin and seed less. Cut into thin strips
- 1 cup Chihuahua cheese substitute by any melting cheese. Preferred options are Manchego cheese or Oaxaca Cheese.
- 2 cloves garlic Finely chopped
- 1/2 piece onion finely sliced
- 1 cup cooking oil
- 16 pieces tortilla
Instructions
- Boil the chicken breasts with the celery stalk, ¼ onion, 1 tsp salt, and 1 garlic clove for 15 minutes.
- Let it cool, then shred the chicken.
- Roast 7 poblano peppers
- Remove the stems, seeds, and skin.
- Place 4 of the poblanos in a food processor and blend with ½ package of cream cheese, 1 garlic clove, ½ cup sour cream, 1 cup chicken broth, a 1/2 handful of cilantro, 1 tsp salt, and 1 tablespoon chicken bouillon to make a creamy poblano sauce.
- In a large pan, fry ½ cup sliced onion, onc e it has changed color add 2 minced garlic cloves and the remaining 3 poblanos cut into strips,
- Add 1 can of corn kernels, the poblano sauce, and the shredded chicken.
- Let it cook all together for 3 minutes without boiling.
- Fry corn tortillas in cooking oil until crispy, then place them on a paper towel to drain excess oil.
- In a single baking dish, create layers: start with a layer of tortillas at the bottom of the baking dish, followed by the chicken filling, and then cheese .
- Repeat the layers, ending with a top layer of tortillas, green sauce, and cheese.
- Preheat your oven to 350°F (180°C).
- Cover the dish with aluminum foil and bake for 45 minutes in a preheated oven.
- Wait for the Pastel Azteca to cold down for at least 10 minutes before serving.
