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Authentic Pastel Azteca

Traditional Pastel Azteca Recipe ︱Mexican Chicken Poblano Casserole

If you want to bring a taste of Mexican cuisine to your table, Pastel Azteca, also known as Aztec Cake or Mexican Lasagna, is the perfect dish. This layered tortilla casserole, featuring shredded chicken breast, roasted poblano peppers, and creamy poblano sauce, is a traditional Mexican dish that will impress.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 9
Calories 365 kcal

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.

Video

Notes

This post about how to clean and roast poblanos will help you to achieve a better result for this recipe. 
This recipe goes great with a delicious Lettuce Salad and Agua Fresca de Sandia.

Nutrition

Nutrition Facts
Traditional Pastel Azteca Recipe ︱Mexican Chicken Poblano Casserole
Amount per Serving
Calories
365
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
18
g
Cholesterol
 
31
mg
10
%
Sodium
 
896
mg
39
%
Potassium
 
98
mg
3
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
403
IU
8
%
Vitamin C
 
3
mg
4
%
Calcium
 
139
mg
14
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword green sauce pastel azteca, mexican lassagna, pastel azteca, pastel azteca de pollo, pastel azteca recipe, traditional pastel azteca
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