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.
