This dish is Mexico’s version of lasagna, known as ‘Pastel Azteca’ or Aztec Pie. Instead of pasta sheets, you use tortillas to separate each layer. It is a meal that is eaten as prepared.
Place the chicken, ½ onion and one garlic clove in a saucepan. Cover with water and add salt and pepper to taste. Let it boil at high temperature and then reduce the heat to low, cover the pot with a lid and cook until chicken is tender. Shred the chicken.
Broil the poblano chillies in a dry frying pan or BBQ until charred. Let them sweat in a plastic bag to loosen the skins, then remove the skin, veins and seeds. Cut in small strips.
Slice the remaining onion. In a saucepan, heat up a tablespoon of vegetable oil and add the onion slices, corn, and chilli strips. Cook onion until translucent.
Prepare the salsa as per intructions below
Preheat the oven to 170°C
Heat up ¼ cup of vegetable oil in a frypan at medium to high temperature. When it is hot, place the tortillas in the oil and fry for a few seconds on each side – make sure they don’t crisp. Remove the excess oil by placing tortillas on paper towels.
In a baking tray, place a layer of tortillas, a layer of chillie/corn mix, boiled chicken, cream, and cheese. Cover with salsa. Build as many layers until ingredients are finished. Make sure you finish with a layer of sauce then cheese on top.
Bake for 20 minutes. When you remove it from the oven, let it sit for 5 minutes prior to serving.
For the 'caldillo' salsa
Blend the tomatoes, onion, red chilli, and garlic clove with half a cup of chicken stock. Add to the saucepan and cook at low temperature for about 10 minutes.
Notes
For a vegetarian version, replace the chicken with diced fried potatoes or fake chicken strips.