Chicken Pastel Azteca

Name: Chicken Pastel Azteca
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1/2 chicken breast; Salt, to taste; 3 poblano peppers (I used a similar variety I found here); 1 tomato; 1/2 cup tomato purée (Passata) (about 120 ml); 1/2 onion; 1 garlic clove; 6 corn tortillas; 1 can corn; 1 cup sour cream (about 250 grams); 2 cups shredded mozzarella cheese (about 200 grams); as needed Oil,

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

This is a recipe I've been craving for a long time, but I never took the time to make it. I happened to have almost all the ingredients except for poblano peppers, but I found a similar kind nearby, so everything came together for me to finally try it. I based it on @maraliolvera's recipe with a few changes to use what I had at home. It's truly delicious and makes plenty, and did I mention it's also very easy to make? I made a small version for two big eaters or four people watching their portions, haha. I saw there's also a version with poblano sauce, so that's next on my list!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Saved

Ingredients

1 hour

Serves 4 servings

1/2chicken breast
Salt, to taste
3poblano peppers (I used a similar variety I found here)
1tomato
1/2 cuptomato purée (Passata) (about 120 ml)
1/2onion
1garlic clove
6corn tortillas
1 cancorn
1 cupsour cream (about 250 grams)
2 cupsshredded mozzarella cheese (about 200 grams)
as neededOil,

Saved

Steps

1 hour

1

Boil the chicken breast ahead of time with onion, salt, and cilantro. Shred the chicken and set aside.
2

Roast the peppers. I used an air fryer to make it easier. Then place them in a bag to steam, peel off the skin, and cut into strips.
3

Blend the onion with the tomato and tomato purée. I didn't use just tomato because I didn't have enough, so I added the purée. Mix the shredded chicken with the sauce and cook for a few minutes in a skillet.
4

Fry the tortillas, or brush them with oil and cook them for a few minutes in the air fryer. The key is not to use them straight out of the package, or they'll fall apart (speaking from experience!).
5

Add about 3/4 of the pepper strips (or to taste) and the same amount of corn to the chicken mixture. Save some for topping.
6

Layer the tortillas, then the chicken with tomato, corn, and peppers, followed by sour cream and cheese. Add another layer of tortillas, repeat the filling, and finish with a final layer of tortillas. Top with more sour cream, cheese, and the reserved pepper strips.
7

Bake at 375°F (190°C) for about 20-30 minutes, or until golden brown.
8

Serve with a little extra sour cream on top. I also added some jalapeño salsa I had on hand, and it was amazing!