Pastel Azteca, often referred to as the “Mexican Lasagna,” is a vibrant, flavorful dish that showcases the bold and comforting flavors of Mexico. Layers of tender shredded chicken, roasted poblanos, sweet corn, and creamy poblano sauce are nestled between lightly fried corn tortillas and topped with a generous amount of melted cheese. This casserole is perfect for family dinners, potlucks, or celebrations, offering a comforting and satisfying meal that will have everyone asking for seconds.

Ingredients

For the Chicken

• 3 1/2 lbs chicken breast or thighs
• 1 1/2 onion, divided
• 4 garlic cloves, divided
• 2 bay leaves
• 1 teaspoon salt
• 2 cups reserved chicken broth

For the Sauce

• 4 roasted Poblano peppers, peeled and deseeded
• 1 roasted Jalapeño or serrano (optional)
• 4 oz cream cheese
• 1 cup Crema Mexicana (or sour cream thinned with milk)
• 1 roasted onion quarter
• 1 handful of cilantro
• 1 1/2 Tablespoons chicken bouillon
• 1 teaspoon black pepper

For the Filling

• 4 roasted poblanos, peeled, deseeded, and cut into strips
• 1 can sweet corn kernels, drained
• 2 lbs melting cheese (Oaxaca, mozzarella, or Monterey Jack), grated
• 20-22 corn tortillas
• • Oil for frying

Procedure

1. Prepare the Chicken: In a large pot, bring water to a boil and add chicken, 1 teaspoon salt, half an onion, 2 mashed garlic cloves, and bay leaves.
2. Boil for a few minutes, skimming off any foam. Lower heat to medium and cook for about 25 minutes, or until chicken is tender.
3. Remove chicken from the pot, shred once cooled, and reserve 2 cups of the broth.
4. Roast the Peppers: Roast Poblanos and Jalapeños (if using) over an open flame or under a broiler until charred. Transfer to a ziplock bag, seal, and let them sweat for 20 minutes. Peel off the charred skin and remove stems and seeds.
5. Blend 2 Poblanos for the sauce and cut the remaining Poblanos into strips (rajas).
6. Make the Sauce: In a blender, combine the 2 blended Poblanos, crema, half of the roasted onion, 2 garlic cloves, cilantro, cream cheese, chicken bouillon, pepper, and 1 1/2 cups of reserved broth. Blend until smooth.
7. Prepare the Filling: Heat oil in a large pan over medium-high heat. Add sliced onion and cook for 2 minutes. Add Poblano strips and corn, cooking for another 2 minutes.
8. Stir in shredded chicken and pour the Poblano sauce over the mixture. Simmer for 10 minutes.
9. Prepare the Tortillas: Lightly fry the tortillas in oil until they start to blister. Stack them on a plate and set aside.
10. Assemble the Pastel Azteca: In a 9”x13” baking dish, layer 8 tortillas to cover the bottom and sides.
11. Spread a layer of the chicken mixture evenly over the tortillas. Top with 1/3 of the grated cheese.
12. Repeat the layering process two more times, finishing with a generous layer of cheese on top.
13. Bake: Preheat oven to 350°F. Bake the casserole until the cheese is melted and golden brown, about 20 minutes.
14. Let the dish cool for 10-15 minutes before serving.
15. Serving Suggestions: Serve warm with a side of Mexican rice, refried beans, or a crisp green salad. Garnish with fresh cilantro or sliced avocado for an added touch of freshness.