Step 1

Make the salsa verde. Heat the olive oil in a large sauté pan over medium-high heat. Add the tomatillos, onion, jalapeños, and garlic. Cook for 10 minutes, stirring occasionally.

Step 2

Transfer all the ingredients to a blender, and pour in the broth, salt, and lime juice. Blend until smooth and set aside.

Step 3

Make the chicken and corn filling. Heat 1 tablespoon of olive oil in the same pan over medium-high heat. Add the corn, onion, salt, garlic powder, onion powder, ground cumin, and black pepper. Cook for 5 minutes, until the onions begin to soften. Remove from the heat and add the shredded chicken and the blended salsa verde. Mix together to combine and set aside to cool slightly.

Step 4

Roast the poblano peppers. While the chicken and corn mixture is cooling, arrange the poblano peppers on a baking sheet and broil them for about 5 minutes on each side until the skin is blackened and charred.

Step 5

Cover the baking sheet with aluminum foil to trap the heat and allow the skin to soften for about 5 minutes.

Step 6

Peel off the charred skin using a butter knife or your hands, getting as much off as you can. Make a vertical slit down the middle and scoop out the seeds. Slice the roasted poblanos into strips and set aside.

Step 7

Prepare the tortillas. Heat the remaining ⅓ cup of olive oil in a medium skillet over medium-high heat. Working one tortilla at a time, lightly fry each tortilla for about 10-15 seconds per side. Drain off any excess oil by giving it a little shake while holding it with tongs, then transfer it onto a plate or baking sheet lined with paper towels. Repeat with the remaining tortillas.

Step 8

Mix the cheese. In a large bowl, combine the shredded cheeses.

Step 9

Assemble. In a 9x13 inch baking dish, add a layer of tortillas by placing 3 down the middle in a single layer without overlapping, and then 2 on each long end so half of it overlaps with the tortillas in the middle and half fold up along the edge of the baking dish. Spread ¼ cup of Mexican crema on top, then add ⅓ of the chicken and corn mixture, ⅓ of the roasted poblano strips, and ⅓ of the shredded cheese. Repeat this process with 2 additional layers.

Step 10

Bake the pastel Azteca on the center rack for 20 minutes until the cheese is bubbling. Turn the broiler on for 1-2 minutes to get some nice brown spots on the cheese, then remove from the oven and let it cool on the counter for 10 minutes before slicing.