Pastel Azteca (Mexican Lasagna)

 Char poblano peppers over a flame/air fryer/broiler until charred all over. Place in plastic bag & let steam for 10-15 minutes. Remove the charred skin, stems & seeds. Chop 2 for the filling & reserve 3 for the sauce.

 To a baking sheet, add the tomatillos, jalapeños & 1/2 the onion. Roast/char for 7-10 minutes.

 To make the sauce, add the tomatillos, jalapeños, onion, garlic, 3 whole poblanos, crema, cilantro, cream cheese, spinach & chicken bouillon to a blender. You may need to do this in batches, blend until smooth.

 To make the filling, get a large skillet on medium heat, add oil, once hot, add the other half of the onion chopped & the bell pepper, cook for 5-7 minutes.

Rotisserie Chicken, shredded (1 chicken yields about 3 cups)

 Add the shredded chicken, cumin, garlic powder, salt & pepper, mix and cook for another 5 minutes.

 Add in the 2 chopped poblano peppers and the 1 cup of corn. Mix to combine, reduce heat to low while you prepare the rest.

 Before assembling the Pastel Azteca, get a skillet with oil, fry the corn tortillas for 10-15 seconds per side, this will help them from not getting mushy when baking.

 To assemble, get a 9x14 baking dish, start with a layer of the sauce, then tortillas, then chicken, then cheese, more sauce, then tortillas again, continue with each layer until you’ve used up all your ingredients. Make sure the final top layer is tortillas, sauce & cheese.

 To serve, top with Mexican crema, cilantro & pickled red onions.