Mexican Pastel Azteca
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty casserole of layered corn tortillas, shredded chicken, roasted poblano peppers, and salsa bound together with crema and melted cheese. A comforting Mexican dish perfect for feeding a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb chicken breast
- ½ medium onion
- 1 clove garlic
- 2 bay leaves
- salt (to taste)
- 1 ¼ cups corn kernels (fresh, frozen, or canned)
- 1 large poblano pepper (or green bell pepper, or Anaheim)
- 1 medium onion (finely sliced)
- 1 Tablespoon oil
- salt and pepper (to taste)
- 1.1 lb tomatoes (cut in quarters)
- 1 medium onion (cut in quarters)
- 2 chipotle in adobo chilies
- ½ teaspoon ground cumin
- 12 medium corn tortillas
- cooking oil (as needed)
- 1 ¾ cups Mexican crema (or sour cream)
- 2 cups Oaxaca cheese (or any other melty cheese)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 1520mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1103mg
- Calcium
- 513mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1520MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.