# Pastel Azteca Poblano

Pastel Azteca Poblano is a Mexican version of lasagna with layers of tortillas, creamy poblano sauce, chicken, and cheese baked until perfectly delicious.

- Total time: 75 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 6 garlic cloves
- 1 cup water
- 7 cups boiling water
- 0.5 white onion
- to taste salt
- 3 lbs chicken thighs
- 4 roasted poblano peppers
- 6 tomatillos
- 1 serrano pepper
- 1 cup water
- 8 oz room temperature cream cheese
- 0.25 white onion
- 2 garlic cloves
- 1 small bunch cilantro
- 1 can media crema
- 2.5 tsp chicken bouillon
- 0.125 tsp black pepper
- oil
- 0.5 white onion
- 3 minced garlic cloves
- 1 can corn
- 20 tortillas
- Monterrey Jack cheese
- to taste salt
- to taste pepper

## Instructions

1. Blend six garlic cloves and one cup of water.
2. Set a pot to medium-high heat with about seven cups of boiling water.
3. Add the garlic and water mixture to the boiling water.
4. Add half a white onion, salt, and three pounds of chicken thighs (or breast) to the pot.
5. Cook the chicken for about 45 minutes.
6. Peel and remove seeds from four roasted poblano peppers.
7. Cut two of the poblano peppers into smaller pieces, and set aside the other two for blending.
8. Remove the chicken from heat and shred it once it cools down.
9. In a separate pot, boil six tomatillos and one serrano pepper in water until they change color (about 4 minutes).
10. Add the boiled tomatillos and serrano pepper to a blender with one cup of water.
11. Add eight ounces of room temperature cream cheese, the two reserved roasted poblanos, a quarter of a white onion, two garlic cloves, a small bunch of cilantro, one can of media crema, two and a half teaspoons of chicken bouillon, and one-eighth teaspoon of black pepper to the blender.
12. Blend the ingredients until smooth and set the salsa aside.
13. Set a pan to medium heat and add some oil.
14. Once the oil is hot, add half a white onion and three minced garlic cloves, and sauté for about a minute.
15. Add one can of corn and the two diced poblano peppers to the pan.
16. Add the shredded chicken to the pan and season with salt and pepper.
17. Mix until well combined.
18. Add the prepared salsa to the pan, reserving about one and a half cups for the end.
19. Mix the salsa in and check for salt.
20. Lower the heat, let it simmer for about five minutes, and then set aside.
21. Fry about 20 tortillas for about 10 seconds on each side.
22. Start assembling the Pastel Azteca in a 9x13 baking dish.
23. Add a layer of tortillas, then a layer of the filling, spread evenly.
24. Add a layer of Monterey Jack cheese (or cheese of your choice).
25. Repeat the layers of tortillas, filling, and cheese until you run out of filling.
26. For the last layer, add tortillas, some of the reserved salsa, and finally more cheese.
27. Bake in the oven at 350 degrees Fahrenheit for about 20 minutes.
28. Optionally, broil for two to three minutes to get a crispy layer on top.
29. Cut and serve the Pastel Azteca.

## Equipment

- pot
- blender
- pan
- 9x13 baking dish
- oven

## Tips

- You can skip blending garlic and water with chicken if you don't mind a strong chicken flavor.
- Reserve about 1.5 cups of salsa for the last layer.
- Broiling for 2-3 minutes at the end is optional but creates a nice crispy layer on top.

## Source

- Original video: https://www.facebook.com/share/v/1BUounzrbA/
- Recipe page: https://www.cliprecipe.com/recipe/3e98ebe1-3ecf-446b-be96-a4bd10a55fa5
- Extracted: 2026-07-04

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