Why You’ll Love This Recipe
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Authentic Mexican Flavor: Combines classic ingredients for a rich and hearty meal.
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Cheesy and Layered: Multiple layers of tortillas, sauce, and cheese create a deliciously gooey dish.
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Customizable: Add your favorite vegetables or protein to suit your taste.
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One-Pan Meal: Easy to assemble and bake in a single dish.
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Great for Leftovers: Tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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12 corn tortillas
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3 cups cooked shredded chicken
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4 cups red tomato sauce or salsa roja
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2 cups shredded Oaxaca or mozzarella cheese
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1 cup sliced poblano peppers (roasted and peeled)
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1 cup corn kernels (fresh or frozen)
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1 medium onion, diced
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2 cloves garlic, minced
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2 tablespoons vegetable oil
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1 teaspoon ground cumin
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Salt and pepper to taste
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Fresh cilantro for garnish
Directions
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Prepare Sauce and Filling: In a skillet, heat vegetable oil over medium heat. Sauté onion and garlic until softened. Add shredded chicken, corn, poblano peppers, cumin, salt, and pepper. Stir to combine and cook for 3-4 minutes. Mix in half of the tomato sauce and simmer for 5 minutes.
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Preheat Oven: Preheat oven to 375°F (190°C).
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Assemble Layers: Spread a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish. Place a layer of corn tortillas over the sauce. Spread a portion of the chicken mixture over the tortillas, sprinkle with cheese, and add more sauce. Repeat layers, ending with a layer of tortillas topped with sauce and remaining cheese.
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Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
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Serve: Let cool for a few minutes before slicing. Garnish with fresh cilantro.
Servings and Timing
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Servings: 6-8
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
Variations
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Vegetarian Version: Substitute chicken with sautéed mushrooms, zucchini, or beans.
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Spicy Kick: Add chopped jalapeños or chipotle peppers for heat.
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Cheese Options: Use queso fresco or a Mexican cheese blend for authentic flavor.
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Sauce Choices: Try green salsa (salsa verde) instead of red tomato sauce.
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Additional Toppings: Serve with avocado slices, sour cream, or pickled jalapeños.
Storage/Reheating
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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Freezing: Freeze individual portions wrapped tightly for up to 2 months. Thaw overnight before reheating.
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Reheating: Warm in the oven at 350°F (175°C) until heated through or microwave individual portions.
FAQs
Can I use flour tortillas?
Corn tortillas are traditional, but flour tortillas can be used for a different texture.
How do I prevent tortillas from becoming soggy?
Lightly fry or warm tortillas before layering to improve texture.
Can I make this ahead of time?
Yes, assemble the casserole and refrigerate for up to 24 hours before baking.
What type of cheese works best?
Oaxaca, mozzarella, or Monterey Jack melt well and complement the flavors.
Can I add beans?
Yes, black or pinto beans can be added for extra protein and texture.
Is this recipe spicy?
It depends on the salsa used; adjust spice by choosing mild or hot salsa.
Can I make this gluten-free?
Yes, using corn tortillas and gluten-free salsa makes this dish gluten-free.
Can I use rotisserie chicken?
Yes, pre-cooked shredded chicken like rotisserie is perfect and saves time.
What sides go well with Pastel Azteca?
Serve with Mexican rice, refried beans, or a fresh salad.
How do I store leftovers?
Keep leftovers refrigerated in a sealed container for up to 3 days.
Conclusion
Pastel Azteca is a delicious and satisfying Mexican casserole that layers the flavors of corn tortillas, savory chicken, tangy tomato sauce, and melted cheese into a comforting meal. Easy to prepare and versatile, it’s perfect for weeknight dinners or special occasions, bringing a taste of Mexico to your table.
Pastel Azteca
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Pastel Azteca is a traditional Mexican layered casserole featuring corn tortillas, savory shredded chicken, rich tomato sauce, roasted poblano peppers, and melted cheese. This comforting dish is like a Mexican lasagna, combining vibrant flavors and gooey layers perfect for family dinners or festive occasions.
Ingredients
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12 corn tortillas
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3 cups cooked shredded chicken
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4 cups red tomato sauce or salsa roja
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2 cups shredded Oaxaca or mozzarella cheese
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1 cup sliced poblano peppers (roasted and peeled)
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1 cup corn kernels (fresh or frozen)
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1 medium onion, diced
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2 cloves garlic, minced
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2 tablespoons vegetable oil
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1 teaspoon ground cumin
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Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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Prepare Sauce and Filling: Heat vegetable oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes. Add shredded chicken, corn, poblano peppers, cumin, salt, and pepper. Stir to combine and cook 3-4 minutes. Add half the tomato sauce and simmer for 5 minutes.
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Preheat Oven: Preheat oven to 375°F (190°C).
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Assemble Layers: Spread a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish. Layer corn tortillas over sauce. Spread a portion of chicken mixture on tortillas, sprinkle with cheese, and add more sauce. Repeat layers, ending with tortillas topped with sauce and remaining cheese.
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Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
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Serve: Let cool for a few minutes before slicing. Garnish with fresh cilantro.
Notes
Lightly warm or fry tortillas before layering to prevent sogginess.Use rotisserie chicken for convenience.Adjust spiciness by choosing mild or hot salsa and adding jalapeños if desired.Substitute vegetables or cheese according to taste preferences.
