This is the epitome of Mexican comfort food. Think of Pastel Azteca as the perfect blend of chilaquiles and chicken enchiladas. In Chihuahua, my hometown, we make Pastel Azteca Verde in a creamy poblano sauce. Still, other places in Mexico make a very similar recipe with a red tomato or tomatillo.

Cook the Chicken + Homemade Chicken Broth

1 breast chicken
1 stick celery
1 teaspoon salt
2 leaves bay leaves
1 clove garlic
1/4 piece onion
Pastel Azteca Poblano Green Sauce

7 pieces poblano
1 clove garlic
1/2 package Cream Cheese
1/2 cup Mexican Cream can subsitute for heavy cream
1/2 bunch cilantro
1 Teaspoon Salt
1 Tablespoon Chicken bullion Knorr’s Suiza
Filling Extras

1 can corn kernel
3 pieces poblano Skin and seed less. Cut into thin strips
1 cup Chihuahua cheese substitute by any melting cheese. Preferred options are Manchego cheese or Oaxaca Cheese.
2 cloves garlic Finely chopped
1/2 piece onion finely sliced
1 cup cooking oil
16 pieces tortilla

Recipe

🇲🇽 Español en comentarios

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