Ingredients with Measurements:
- 1 lb. chicken breast, cooked and shredded
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz.) diced tomatoes
- 1 tsp. cumin
- 1 tsp. chili powder
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded cheese (Mexican blend or cheddar)
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro
Special Equipment Needed:
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
4. Add shredded chicken to the skillet and stir to combine.
5. In a separate skillet, heat up the tortillas one at a time until they are pliable.
6. Spread a thin layer of sour cream on each tortilla.
7. Add a spoonful of the chicken mixture to each tortilla and roll up tightly.
8. Place the rolled tortillas seam-side down in the baking dish.
9. Pour any remaining chicken mixture over the tortillas.
10. Sprinkle shredded cheese over the top of the tortillas.
11. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
12. Garnish with chopped cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 30g
Protein: 30g
Fiber: 4g
Sugar: 4g
Sodium: 600mg
Substitutions for ingredients:
- Chicken can be substituted with ground beef or turkey.
- Corn tortillas can be substituted with flour tortillas.
- Mexican blend cheese can be substituted with Monterey Jack or Colby Jack cheese.
Variations:
- Add diced green chilies to the chicken mixture for a spicier version.
- Top with sliced avocado before serving.
- Use salsa instead of diced tomatoes for a different flavor.
Tips and Tricks:
- To make the tortillas easier to roll, heat them up in the microwave for 10-15 seconds before spreading the sour cream on them.
- Use a toothpick to hold the tortillas together while baking.
- Make sure to spread the chicken mixture evenly over each tortilla to ensure even cooking.
Storage Instructions:
Store leftover pastel azteca in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve on a colorful plate with a side of rice and beans.
Garnishes:
Chopped cilantro, sliced avocado, diced tomatoes, and sour cream.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested Side Dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting Advice:
If the tortillas are too dry, try adding a little bit of water to the chicken mixture to make it more moist.
Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Pastel azteca is a traditional Mexican dish that originated in the state of Puebla.
Flavor Profiles:
Savory, cheesy, and slightly spicy.
Serving Suggestions:
Serve hot with a side of rice and beans.
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Region: Mexican