Pastel Azteca is a popular Mexican casserole made with layers of corn tortillas, shredded chicken, roasted poblano peppers, salsa, crema, and melty cheese. Easy, comforting, and perfect for sharing.
In Mexico, you’ll hear different names for this recipe. Some call it Budín Azteca, others know it as Pastel de Tortillas or Pastel Indio, but Pastel Azteca is the name I grew up using and the one most people recognize today.
One of the things I love about Pastel Azteca is how versatile it is. You can make it with freshly prepared ingredients or use extra corn tortillas and salsa you already have on hand.
Ingredients
- Tortillas: Always corn! Flour tortillas tend to get too soft in this casserole.
- Shredded chicken: Cook your own or use leftover rotisserie chicken.
- Poblano peppers: They add a classic smoky flavor. Anaheim or green bell peppers work too.
- Salsa: Made with tomatoes, chipotle peppers, and aromatics.
- Corn & onion: Add sweetness, texture, and extra flavor.
- Mexican crema & cheese: Oaxaca cheese (or another melty cheese) plus crema or sour cream.
How to Make Pastel Azteca
Cook the chicken with onion, garlic, bay leaf, and salt. Shred it once cool enough to handle and reserve the broth; you’ll use some of it for the salsa.
Blend tomatoes, onion, chipotle peppers, garlic, and about 1 cup of the chicken broth until smooth.
Heat oil in a pan, pour in the sauce, season with salt and cumin, and simmer until thickened.
Roast the poblano peppers, place them in a plastic bag for 10 minutes to steam, then peel and slice into strips.
In a skillet, sauté onions and corn until tender. Add the poblano strips and a splash of broth. Cook until everything is soft and flavorful. Set aside.
Quickly fry the tortillas in a bit of oil just to soften them. Don’t let them get crispy, you’re not making chips!
Preheat the oven to 180°C / 350°F. Lightly oil a 22×22 cm (8.5×8.5”) baking dish.
Start with a little sauce at the bottom. Layer 4 tortillas (overlapping slightly), then add shredded chicken.
Then add a layer of the roasted poblanos, onion, and corn, followed by generous scoops of crema and some cheese.
Repeat until everything is used up, ending with a generous layer of salsa, crema, and cheese on top.
I also like to save a few strips of poblano peppers and place them on top.
Bake for about 15 minutes, or until the cheese is melted and bubbling. Let it rest 10 minutes before cutting, it holds up better that way!
Tips & Notes
- Don’t skip softening the tortillas. A quick fry makes them flexible and helps them hold their texture between the layers.
- Let the casserole rest before slicing. Give it about 10 minutes after baking so the layers set and it’s easier to serve.
- This recipe for Pastel Azteca is perfect for using leftover roasted chicken, turkey, or any shredded chicken you already have.
- Adjust the spice level. Use more or fewer chipotle peppers depending on how smoky and spicy you like the salsa.
- Make it ahead. Assemble it up to a day in advance, cover, and refrigerate. Bake just before serving.
Serving Suggestions
I usually serve Pastel Azteca with a simple green salad on the side, something crisp and fresh to balance all the creamy, cheesy goodness.
Sometimes I’ll add a little guacamole, a drizzle of salsa on top, or classic pico de gallo for extra flavor. If we’re really going all out, a cold agua fresca pairs perfectly.
Variations
Pastel Azteca is one of those dishes that makes magic out of leftovers. Tortillas, chicken, salsa, whatever’s in the fridge. Here are a few ideas if you want to switch it up:
- Try it with salsa verde instead of salsa roja, it’s a popular variation and so good.
- Add champiñones a la mexicana (those sautéed mushrooms with tomato, onion, and chile). Delicious.
- Toss in a handful of spinach, it wilts down nicely and adds a little green to the mix.
Store & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually get even better the next day!
To reheat, warm individual portions in the microwave or place the casserole in the oven at 350°F (180°C) until heated through. If reheating a larger portion, cover it with foil to keep the top from drying out.
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Mexican Pastel Azteca
Equipment
- 1 8.5×8.5″ (22x22cm) baking dish
Ingredients
For the chicken
- 1 lb chicken breast
- ½ medium onion
- 1 clove garlic
- 2 bay leaves
- salt (to taste)
For the vegetable filling
- 1 ¼ cups corn kernels (fresh, frozen, or canned)
- 1 large poblano pepper (or green bell pepper, or Anaheim)
- 1 medium onion (finely sliced)
- 1 Tablespoon oil
- salt and pepper (to taste)
For the salsa
- 1.1 lb tomatoes (cut in quarters)
- 1 medium onion (cut in quarters)
- 2 chipotle in adobo chilies
- 1 clove garlic
- ½ teaspoon ground cumin
- 1 Tablespoon oil
For pastel azteca
- 12 medium corn tortillas
- cooking oil (as needed)
- 1 ¾ cups Mexican crema (or sour cream)
- 2 cups Oaxaca cheese (or any other melty cheese)
Instructions
Cook the chicken
- Place the chicken, onion, garlic, bay leaf, and a pinch of salt in a pot. Cover with water and bring to a boil. Cook until the meat is tender.
- Strain the broth (you’ll use some later), let the chicken cool, and shred it with two forks. Set everything aside.
Make the salsa
- Blend the tomatoes, onion, garlic, chilies, and 1 cup of the chicken broth until smooth.
- Heat a bit of oil in a saucepan, pour in the sauce, season with salt and cumin, and bring to a boil. Lower the heat and simmer for about 10 minutes, until it thickens (you should have around 2 cups of sauce).
Cook the veggies
- Roast the poblano (or bell) peppers, place them in a plastic bag, and let them steam for 10 minutes. Peel them, remove the seeds and veins, and cut into strips.
- In a skillet, sauté the onion and corn in a little oil until soft. Add the poblano strips, season, and pour in 1–2 tablespoons of chicken broth. Let it cook until the liquid evaporates and the veggies are tender. Set aside.
Prep the tortillas
- Quickly fry the tortillas in a bit of oil, they should be soft, not crispy. Drain on paper towels and set aside.
Assemble & bake
- Preheat the oven to 350°F (180°C). Lightly oil a 8.5×8.5" (22×22 cm) baking dish.
- Start with a layer of sauce on the bottom. Add a layer of tortillas (overlapping slightly), then some chicken, veggies, cream, and cheese.
- Repeat the layers, finishing with sauce, cream, and cheese on top.
- Bake for about 15 minutes, or until the cheese is bubbly and starting to brown.
- Let it rest for 10 minutes before serving, it’ll be easier to cut and even tastier.
Notes
- Make ahead: Assemble the casserole a day in advance, cover, and refrigerate. Just bake before serving.
- Double it: This recipe is easy to double, just use a larger baking dish and increase baking time slightly.
- Freezer-friendly: Freeze assembled (unbaked) or fully baked pastel azteca. Wrap well and reheat straight from frozen or after thawing overnight.
- Leftovers: Store in the fridge for up to 3 days. Reheat in the oven or microwave until warm and melty.
I’ve already made this once. Super delicious. I used jarred roasted red bell peppers instead of poblanos. I also made my own tortillas using blue masa harina. Yum.
But today I’m using store bought white corn tortillas, and poblanos. Crossing my fingers.
Hi Valorie, I am sure it will be delicious! Pastel Azteca is so versatile and can be made in so many ways :)
I made this recipe using canned poblano chiles but didn’t like the taste :( next time I’ll try with bell peppers. Besides the chiles, I loved the casserole, so full of flavours!
Never heard of pastel azteca before, it seems like a chicken enchilada casserole but upgraded with authentic ingredients :)
This looks so good!!! Def. Going to try this!!!