Alejandra Cota

2 Photos
Select File

Validate Cancel

Aztec Chicken Pie with Poblana Sauce

30 mins
30 mins
Super List
Upload a picture
To print
Is there a better mix than chicken with poblano chili? Pamper your family with this delicious recipe for Aztec Chicken Pie with Poblana Sauce, prepared with rajas, corn and creamy sauce. Also, you can grill it with grilled cheese and Manchego. If you want this version of Aztec Pie to be lighter, we recommend heating the tortillas on a comal, instead of frying them.
Learn more about Alejandra Cota


8 portions
  • 1/2 onions, for the sauce
  • 2 cloves garlic, Roasted with peel, for sauce
  • 5 poblano peppers, clean and deveined, for the sauce
  • 1 cup chicken soup, for the sauce
  • 2 cups whipping cream, for the sauce
  • 1 cup cream cheese, for the sauce
  • 1 cup fresh coriander, for the sauce
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons vegetal oil, for the filling
  • 1 cup onion, filleted, for filling
  • 1 tablespoon garlic, finely chopped, for filling
  • 3 cups chicken, cooked and shredded
  • 1 cup rajas poblanas, for the filling
  • 1 cup corn, yellow, shelled, for the filling
  • enough vegetal oil, to fry
  • 1/2 kilos corn tortilla
  • 2 cups manchego cheese, grated
  • 1 cup asadero cheese, grated
  • enough sour cream, to decorate
  • enough corn kernels, to decorate
  • enough cheese, fresh, crumbled, to decorate
  • enough avocado, to decorate
  • enough fresh coriander, to decorate


Preheats the oven 200 ° C (392F)
For the sauce, blend the onion with the garlic, chile poblano, the chicken broth, the cream after being beaten, the cream cheese, the cilantro, the salt and the pepper until obtaining 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, chile poblanas and yellow corn, add half of the poblano sauce and cook for 5 minutes, season and remove.
Heat a pan with the oil and fry the tortillas lightly so that they soften, about 30 seconds. Remove and drain on absorbent paper.
In a glass oven proof dish, place a layer of tortillas, add a little of the stuffing, Manchego cheese and repeat until you get several layers and the dish is full. Finish with tortillas, cover them with the sauce that you reserved, Manchego cheese and the asadero cheese.
Bake for 10 minutes so that the cheese melts. Remove and cut into slices. Serve with more sauce, decorate with cream, corn, fresh cheese, avocado and cilantro.


Serve with sour cream, corn, cilantro, fresh cheese and avocado.


If you want a lighter version, heat the tortillas on a comal, instead of frying them.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (13)
Leonarda Zapata
31/08/2020 16:37:56
Como variante de pastel azteca, nada que ver! Son mas enchiladas poblanas!! Prueben el paztel azteca original!!
Sam Cm
24/08/2020 12:24:58
Fácil, rápido y deli
Míriam Lorena De León Fuentes
02/07/2020 11:56:14
Super mega delicioso ! A todos nos encantó ! Fácil y rápido !
Lupita López Bustamante
06/06/2020 16:19:25
Lo mejor de la comida Mexicana! Gracias
Abril Ibarra
28/06/2019 21:47:10
Algo tardado pero súper rico, vale la pena!
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.