Step 1

To a skillet add 2 tablespoons of olive oil and heat to medium. Add the poblano, bell pepper, onion, garlic and chile pepper. Season lightly with salt and pepper and saute for 6 -8 minutes. Add the corn, oregano, paprika and a little more salt and pepper (just a pinch). Cook for another 5 minutes. Remove from heat.

Step 2

While the vegetables are cooking, prepare your salsa de mesa. You can cook them on the stove top or pop all of the ingredients in the microwave. Add to a glass bowl, cover with paper towel and microwave for 6 to 8 minutes. Transfer to the blender, add oregano, lime (if using) and salt to taste. Blend until smooth, pour into a bowl and rinse out the blender jar.

Step 3

For the sour cream enchilada sauce, you will add all of the ingredients to the blender and blend until smooth. Taste for salt, set aside.  Brush the corn tortillas on both sides with olive oil. Preheat a nonstick pan to medium heat for 3 to 5 minutes. Cook the corn tortillas for 45 to 50 seconds per side or until they start to get crisp in spots. you want them to still be pliable. Stack and set aside.

Step 4

Preheat oven to 375 degrees F.  In a deep oven safe skillet(4 quart) or pie pan build your pastel azteca. Start with a layer of white sauce, just enough to cover the bottom of pan. Don't be skimpy, lol!  Add a layer of tortillas, they should overlap slightly. Then add a  layer of white sauce,  sauteed vegetable mixture, cheese, salsa de mesa and end with more white sauce. Repeat the layers  until you end up with a light layer of white sauce, vegetables, cheese and salsa on top.  Top with a little more crushed oregano. Don't go too heavy on the layers in between or you will run out of ingredients. Cover with foil paper and bake for 30 minutes. remove foil and cook under broiler just to brown the cheese a little. Remove from oven and let rest for 10 minutes before serving. Yields 6-8 servings