Pastel Azteca

Name: Pastel Azteca
Yield: 6 servings
Ingredients: 1.1 lbs corn tortillas (about 500 grams); 3 poblano peppers; 1 can corn kernels; 1/4 cup Mexican crema (60 ml); 1/4 cup shredded Manchego cheese (30 grams); 1 chicken breast; 6 Roma tomatoes; 1 onion; 2 garlic cloves

Xitlaly @cook_5692342

Hidalgo

This year I brought it to Christmas dinner and it was a hit! Easy to make for any day.

Xitlaly @cook_5692342

Hidalgo

This year I brought it to Christmas dinner and it was a hit! Easy to make for any day.

Saved

Ingredients

6 servings

1.1 lbscorn tortillas (about 500 grams)
3poblano peppers
1 cancorn kernels
1/4 cupMexican crema (60 ml)
1/4 cupshredded Manchego cheese (30 grams)
1chicken breast
6Roma tomatoes
1onion
2garlic cloves

Saved

Steps

1

Roast the poblano peppers, then place them in a plastic bag for 15 minutes to steam. Peel, remove seeds and veins, and slice them.
2

Boil the chicken breast with salt, onion, and garlic. Once cooked, shred the chicken.
3

Heat a skillet with a little oil and quickly pass the tortillas through the oil without letting them get crispy.
4

Set the tortillas aside.
5

Wash the tomatoes and blend them with a piece of onion and one garlic clove until smooth.
6

Chop some onion and sauté it in oil until it turns translucent. Add the blended tomato, season with a little salt and pepper, and cook for a few minutes. Then add the poblano peppers.
7

Add the shredded chicken and corn kernels.
8

In your baking dish, layer tortillas, then add the chicken mixture, crema, and Manchego cheese. Repeat the layers.
9

Finish with a layer of the mixture on top and add mozzarella cheese.
10

Preheat the oven to 350°F (180°C) for 15 minutes.
11

Bake for 20 minutes, and it's ready!