This opulent take on the traditional Pastel Azteca layers soft corn tortillas with a velvety Poblano Cream Sauce, succulent shredded chicken, roasted Poblano strips, sweet corn, and a trio of melting cheeses. Each bite offers a harmonious blend of smoky, creamy, and savory notes, making it a perfect centerpiece for special occasions or a lavish family dinner.

Ingredients

For the Chicken:

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

For the Salsa Verde:

• 8–10 tomatillos, husked and rinsed
• 1 Jalapeño or Serrano pepper, stemmed
• 1/2 white onion, roughly chopped
• 2 garlic cloves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh flat-leaf parsley
• Juice of 1/2 lime
• Zest of 1 lime
• 1 cup chicken broth*
• Salt, to taste

For the Poblano Cream 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 whole kernel corn*, 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. Make the Salsa Verde: In a skillet over medium heat, sauté the tomatillos, onion, garlic, and Jalapeño until softened and lightly charred, about 8–10 minutes.
5. Transfer to a blender. Add the cilantro, chicken broth*, lime juice, lime zest and salt. Blend until smooth. Set aside. 
6. Make the Poblano Cream Sauce: In a blender, combine the roasted Poblano peppers, crema, roasted onion, garlic, cilantro, cream cheese, chicken bouillon, and black pepper.
7. Prepare the Filling: Sauté sliced onion in a pan until translucent. Add poblano strips and corn, cooking 2 minutes. Stir in shredded chicken. Pour the prepared poblano cream sauce over the chicken mixture and stir well to combine. Let it simmer together for 10 minutes to blend flavors and thicken slightly.
8. Prepare the Tortillas: Lightly fry tortillas in hot oil until soft and pliable but not crispy. Drain on paper towels.
9. Assemble casserole: Preheat oven to 350°F (175°C).
10. Spread a thin, even layer of Salsa Verde on the bottom of a 9”x13” baking dish — this adds moisture and a fresh tangy flavor from the base up.
11. Add a layer of tortillas to cover the Salsa Verde.
12. Spread one-third of the chicken and Poblano Cream Sauce filling over the tortillas.
13. Sprinkle one-third of the grated cheese evenly on top.
14. Repeat these layers two more times, ending with a final layer of tortillas.
15. Top and bake: Spread the remaining Salsa Verde evenly over the top layer of tortillas. This keeps the casserole moist while baking and adds a bright contrast to the creamy layers.
16. Drizzle with crema and sprinkle the remaining cheese on top.
17. Cover loosely with foil and bake for 25 minutes.
18. Remove foil and bake an additional 10 minutes until cheese is bubbly and lightly browned.
19. Rest and serve: Let the casserole rest 10–15 minutes before slicing.
20. Garnish with fresh cilantro or avocado slices if desired.

Cook’s Notes

• There isn’t any chicken stock in this Salsa Verde recipe. It may not be needed.
• I used Del Monte’s Whole Kernel Southwest Corn with Poblano and Red Peppers.

Serving Suggestions

This luxurious Pastel Azteca pairs beautifully with a crisp green salad, Mexican rice, or refried beans. For an extra touch of indulgence, serve with a side of guacamole and warm tortillas.

Plating Suggestions

1. Base Layer: On a large square or rectangular white plate, place a clean, precise square (or rectangle) of Pastel Azteca slightly off-center.
2. Drizzle a thin ribbon of Poblano Cream Sauce diagonally across the plate before placing the Pastel Azteca so it sits partly over the sauce.
3. Avocado Crema Placement: Using a small spoon or piping bag, add one smooth quenelle or small swirl of Avocado Crema at the lower corner of the plate, about 2–3 inches from the main portion of the Pastel Azteca.
4. Garnish & Details: Lean three thin roasted poblano strips into a graceful arc against the top edge of the Pastel Azteca for height.

Serving Notes

• Keep negative space on the plate—this makes the dish look refined.
• Ensure sauces have clean edges by using squeeze bottles or spoons wiped between pours.