Chicken Aztec Cake with Poblano Sauce

Alejandra Cota
Is there a better mix than chicken with poblano chili? Treat your family to this delicious Chicken Aztec Cake with Poblano Sauce recipe, which is filled with strips, corn, and creamy sauce. Plus, you can gratin it with asadero and manchego cheese. If you want this version of Aztec Cake to be lighter, we recommend heating the tortillas on a griddle instead of frying them.
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Ingredients
8
Servings
  • 1/2 onions, for the sauce
  • 2 cloves garlic, roasted with skin, for the sauce
  • 5 Poblano chiles, cleaned and deveined, for the sauce
  • 1 cup chicken broth, for the sauce
  • 2 cups whipping cream, for the sauce
  • 1 cup cream cheese, for the sauce
  • 1 cup fresh cilantro, for the sauce
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons vegetable oil, for the filling
  • 1 cup onion, sliced, for filling
  • 1 tablespoon garlic, finely chopped, for filling
  • 3 cups chicken, cooked and shredded
  • 1 cup Poblano chile strips, for filling
  • 1 cup yellow corn kernels, for filling
  • vegetable oil, for frying
  • 1/2 kilos corn tortillas
  • 2 cups Manchego cheese, shredded
  • 1 cup asadero cheese, shredded
  • sour cream, for garnish
  • corn kernels, for garnish
  • queso fresco, crumbled, for garnish
  • avocado, for garnish
  • fresh cilantro, for garnish
Preparation
30 mins
30 mins
Low
  • Preheat the oven to 200° C
  • For the sauce, blend the onion with the garlic, poblano chili, chicken broth, heavy cream, cream cheese, cilantro, salt, and pepper until you get a smooth sauce. Reserve half for the filling and half for serving.
  • Heat a pan over medium heat with the oil, cook the onion, garlic, chicken, poblano strips, and yellow corn, add half of the poblano sauce and cook for 5 minutes, season and remove.
  • Heat a pan with oil and lightly fry the tortillas to soften them, about 30 seconds. Remove and drain on paper towels.
  • In a glass baking dish, place a layer of tortilla, add some of the filling, manchego cheese, and repeat until you have several layers and fill the mold. Finish with tortillas, cover them with the reserved sauce, manchego cheese, and asadero cheese.
  • Bake for 10 minutes so the cheese melts. Remove and cut into slices. Serve with more sauce as a mirror, decorate with cream, corn, fresh cheese, avocado, and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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