Traditional Pastel Azteca Recipe | Mexican Chicken Poblano Casserole #shorts

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories, while chicken thighs are more budget-friendly.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calorie intake, while processed cheese is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in calories and higher in protein, while cream cheese can be a more affordable option.

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; once 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 cool down for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens