Pastel Azteca 

 Pastel Azteca 

This delicious layered dish, often referred to as Mexican lasagna, is packed with flavor and perfect for any occasion! Here’s how to make it:

Ingredients:
For the Salsa Verde:

1 tablespoon olive oil
1 pound tomatillos, husked, rinsed, and halved
½ yellow onion, roughly chopped
2 jalapeños, stemmed, halved, and seeded
4 cloves garlic
1 cup vegetable broth
2 tablespoons lime juice (about 1 lime)
1 teaspoon kosher salt
For the Pastel Azteca:

⅓ cup + 1 tablespoon olive oil, divided
1 (15-ounce) can yellow corn, drained
½ yellow onion, diced
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
3 cups shredded chicken (cooked)
6 poblano peppers
⅓ cup vegetable oil, for frying
21 corn tortillas
2 ½ cups shredded quesadilla cheese (Chihuahua or Oaxaca are great options)
2 ½ cups shredded Monterey Jack cheese
¾ cup Mexican crema, divided
Instructions:
Make the Salsa Verde:
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the tomatillos, onion, jalapeños, and garlic. Sauté until the tomatillos are soft, about 5-7 minutes.
Add the vegetable broth, lime juice, and salt. Bring to a simmer and cook for another 5 minutes. Remove from heat and let cool slightly, then blend until smooth.
Prepare the Filling:
In a skillet, heat ⅓ cup of olive oil over medium heat. Add the diced onion and cook until translucent. Stir in the drained corn, salt, garlic powder, onion powder, cumin, and black pepper. Cook for another 2-3 minutes, then remove from heat.
In a large bowl, combine the cooked chicken with the corn mixture.
Prepare the Poblano Peppers:
Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a plastic bag to steam for about 10 minutes, then peel off the skins, remove the seeds, and slice them open.
Fry the Tortillas:
In a skillet, heat the vegetable oil over medium heat. Fry the corn tortillas one at a time until soft and pliable, about 30 seconds per side. Drain on paper towels.
Assemble the Pastel Azteca:
Preheat your oven to 375°F (190°C).
In a baking dish, spread a layer of salsa verde on the bottom. Layer 7 tortillas over the salsa, followed by half of the chicken and corn mixture, half of the poblano peppers, and a sprinkle of both cheeses. Drizzle with some Mexican crema.
Repeat the layers: salsa, tortillas, remaining chicken and corn mixture, remaining poblano peppers, and more cheese. Top with the final layer of tortillas, remaining salsa verde, and the rest of the cheese.
Bake:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Serve:
Let it cool for a few minutes before slicing. Drizzle with remaining Mexican crema and enjoy!