Ingredients
5 poblano peppers
4 jalapeños
1 onion
8 tomatillos
5 cloves garlic
1 bell pepper
3 cup Rotisserie Chicken, shredded (1 chicken yields about 3 cups)
2 tbsp oil
1 tsp cumin
2 tsp garlic powder
Salt & Pepper to taste
1 cup frozen corn
1 cup Mexican crema
1 block cream cheese
½ cup cilantro
1 cup spinach
1 tbsp chicken bouillon
24 corn tortillas
1 cup shredded cheese
Directions
Step 1
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.
5 poblano peppers
Step 2
To a baking sheet, add the tomatillos, jalapeños & 1/2 the onion. Roast/char for 7-10 minutes.
4 jalapeños
1 onion
8 tomatillos
Step 3
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.
5 poblano peppers
4 jalapeños
1 onion
8 tomatillos
5 cloves garlic
1 cup Mexican crema
1 block cream cheese
½ cup cilantro
1 cup spinach
1 tbsp chicken bouillon
Step 4
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.
1 onion
1 bell pepper
2 tbsp oil
Step 5
Add the shredded chicken, cumin, garlic powder, salt & pepper, mix and cook for another 5 minutes.
3 cup Rotisserie Chicken, shredded (1 chicken yields about 3 cups)
1 tsp cumin
2 tsp garlic powder
Salt & Pepper to taste
Step 6
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.
5 poblano peppers
1 cup frozen corn
Step 7
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.
2 tbsp oil
24 corn tortillas
Step 8
Preheat oven to 375 degrees.
Step 9
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.
Step 10
Bake at 375 for 30-35 minutes.
Step 11
To serve, top with Mexican crema, cilantro & pickled red onions.
Step 12
Enjoy 😋
