# Pastel Azteca Poblano

- Servings: 1 9x13 baking dish
- Cuisine: Mexican
- Category: Dinner
- Difficulty: easy
- Language: en

## Ingredients

- 6 whole garlic clove
- 1 cup water
- 7 cup boiling water
- 1/2 whole white onion
- salt (optional)
- 3 lb chicken thigh
- 6 whole tomatillo
- 1 whole serrano pepper
- 1 cup water
- 8 oz cream cheese, room temperature
- 2 whole roasted poblano pepper
- 1/4 whole white onion
- 2 whole garlic clove
- 1 small bunch cilantro
- 1 can media crema
- 2 1/2 tsp chicken bouillon
- 1/8 tsp black pepper
- oil (optional)
- 1/2 whole white onion
- 3 whole garlic clove, minced
- 1 can corn
- 2 whole roasted poblano pepper
- salt (optional)
- pepper (optional)
- 20 whole tortillas
- monterrey jack cheese (optional)

## Instructions

1. Blend six garlic cloves and one cup of water.
2. In a pot of boiling water, add the garlic mixture, half a white onion, salt, and chicken thighs. Cook for 45 minutes.
3. Peel and seed the roasted poblano peppers. Cut two into small pieces and reserve two for the sauce.
4. Shred the cooked chicken.
5. Boil six tomatillos and one serrano pepper in water for 4 minutes.
6. Blend the boiled tomatillos and serrano with one cup of water, cream cheese, two roasted poblanos, white onion, garlic cloves, cilantro, media crema, chicken bouillon, and black pepper.
7. In a pan with oil, sauté white onion and minced garlic for one minute.
8. Add corn, diced poblanos, chicken, salt, and pepper to the pan and mix.
9. Add the prepared salsa (reserving 1.5 cups for later), simmer for 5 minutes, and set aside.
10. Fry tortillas for 10 seconds per side.
11. Assemble in a 9x13 baking dish by layering tortillas, filling, and cheese, repeating until finished.
12. Top with remaining tortillas, reserved salsa, and extra cheese.
13. Bake at 350 degrees for 20 minutes.
14. Broil for 2 to 3 minutes.

## Equipment

- blender
- pot
- pan
- baking dish

## Tips

- You can skip blending the garlic and water if you don't mind a milder chicken flavor.
- You can use chicken breast instead of chicken thighs.
- Use any melting cheese of your choice instead of Monterrey Jack.

## Source

- Original video: https://www.facebook.com/share/v/19GXksxXFh/?mibextid=wwXIfr
- Creator: Lov.kari
- Recipe page: https://www.cliprecipe.com/recipe/2cda6533-6ecb-49ba-9c09-760d93b05ca1
- Extracted: 2026-09-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt