Keto Pastel Azteca

Keto Pastel Azteca

This Keto Pastel Azteca is a rich, layered Mexican casserole inspired by the traditional “Aztec cake.” Think enchiladas meet lasagna—layers of tender chicken, roasted poblanos, peppers, onions, melty cheese, and SONORA Keto Tortillas, all smothered in an ultra-creamy poblano sauce. It’s bold, comforting, and perfect for meal prep, family dinners, or even holiday potlucks—no one will guess it’s keto.

As shared in the video, this 7 gram net carbs per serving dish is incredibly flexible: swap the chicken for shrimp, ground beef, turkey, or brisket and it still shines!

Keto Pastel Azteca

Sonora Keto

Servings

10

Prep Time

35 minutes

Cook Time

40 minutes

Calories

415

Cuisine

Mexican

Category

Dinner

If you love enchiladas, you'll love this kicked-up 7g net carb casserole featuring SONORA Keto Tortillas!

Ingredients

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    • 1 bag SONORA Keto Tortilla Mix
    • 2/3 cup warm water
    • 1 whole egg
    • 1 tablespoon lard or olive oil

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    • 2 tablespoons olive oil
    • 4 cups shredded cooked chicken
    • 4 roasted poblano chiles, sliced (from the 6 total)
    • 1 cup red bell pepper, sliced into strips
    • 1 cup red or yellow onion, sliced into strips
    • 1 large jalapeño, finely chopped
    • 3 garlic cloves, finely chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon paprika
    • Salt and black pepper, to taste

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    • 2 roasted poblano chiles (remaining from the 6)
    • 1 cup heavy cream
    • 4 oz cream cheese, softened
    • 1/2 cup chicken broth
    • 1/2 teaspoon garlic powder
    • Salt, to taste

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    • 10 oz quesadilla cheese (or Monterey Jack), grated
    • Prepared keto tortillas (from above)

    Directions

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      1. In a mixing bowl, combine the SONORA Keto Tortilla Mix, warm water, egg, and lard or olive oil. Mix until a soft dough forms.
      2. Cover and chill the dough for 30 minutes.
      3. Divide the dough into 12 equal balls.
      4. Press each ball flat using a tortilla press or rolling pin.
      5. Cook on a hot dry skillet or griddle over medium heat until lightly golden on both sides, about 1–2 minutes per side.
      6. Set aside and keep warm.
      7. Tip: For best texture in the casserole, lightly toast the tortillas in a little oil until just shy of golden. This prevents them from becoming mushy during baking

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      1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
      2. Add the sliced red pepper, onion, jalapeño, garlic, and 4 of the roasted poblano chiles. Sauté until soft and fragrant.
      3. Stir in the shredded chicken, oregano, paprika, salt, and pepper.
      4. Cook for 2–3 minutes until everything is well combined and heated through. Remove from heat.

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      1. n a blender, combine:

        2 roasted poblano chiles

        heavy cream

        cream cheese

        chicken broth

        garlic powder

        salt

      2. Blend until completely smooth and creamy. The sauce should be thick, silky, and pale green

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      1. Preheat oven to 375°F (190°C).
      2. Lightly grease a 9×13-inch baking dish.
      3. Spread a thin layer of poblano cream sauce on the bottom.
      4. Add a layer of keto tortillas.
      5. Top with a layer of chicken filling.
      6. Spoon over more cream sauce, then sprinkle with cheese.
      7. Repeat the layers: tortillas → filling → sauce → cheese.
      8. Finish with a generous layer of cheese on top.
      9. Rule of thumb: Cheese always goes on last

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      1. Cover loosely with foil and bake for 30 minutes.
      2. Remove foil and broil for 2–3 minutes until the cheese is bubbly and lightly golden.
      3. Let rest for 10 minutes before slicing.
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