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Alejandra

Alejandra Cota

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Pastel Azteca de Pollo con Salsa Poblana

30 min
30 min
Easy
586
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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.
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Ingredients

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

Preparation

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.

PRESENTATION

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

TIPS

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

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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.
Esha
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Ratings (9)
Abril Ibarra
28/06/2019 21:47:10
Algo tardado pero súper rico, vale la pena!
Mónica Michelle Maya Lopez
28/06/2019 09:07:06
Delicioso aún poco tardado, bueno para eventos especiales!!
Nancy Fierros-Aguirre
04/06/2019 12:42:15
Muy rica receta !
Humberto Blanchet
04/06/2019 10:18:29
Delicioso
Alejandra Herrera
23/04/2019 21:53:44
Ya lo preparé y quedó delicioso
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