Pastel Azteca is a traditional dish made by layering corn tortillas, shredded chicken, vegetables, salsa, cream, and cheese. It’s often called the Mexican lasagna and it’s just as comforting, maybe more!
In Mexico, we have all sorts of names for this dish. Some call it Budín Azteca, others say Pastel de Tortillas or Pastel Indio, but the name I’ve always used (and the one most people recognize) is Pastel Azteca.
It’s hearty, family-friendly, and perfect for weeknights or gatherings. Let me show you how I make it at home.
Ingredients You’ll Need
- Corn tortillas – Always corn! Flour tortillas turn soggy in this dish.
- Shredded chicken – Great way to use leftovers (even turkey from the holidays).
- Poblano peppers – Green bell peppers or Anaheim work well too.
- Salsa – You’ll need tomatoes, chipotle chilies, and aromatics.
- Extras – Onion and corn to bulk up this casserole.
- Mexican cream & cheese – Queso Oaxaca (or something melty) and crema or sour cream.
How to Make Pastel Azteca
Step 1: Cook the Chicken
Place chicken, onion, garlic, bay leaf, and salt in a pot. Cover with water, bring to a boil, and cook until the chicken is tender.
Shred it once it cools and reserve the broth, you’ll use it in the sauce.
Step 2: Make the Sauce
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 (about 10 minutes). You’ll end up with around 2 cups.
Step 3: Prep the Veggies
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.
Step 4: Soften the Tortillas
Quickly fry the tortillas in a bit of oil just to soften them. Don’t let them get crispy, you’re not making chips!
Step 5: Assemble the Casserole
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, veggies, salsa, cream, and cheese.
Repeat until everything is used up, ending with a generous layer of salsa, cream, and cheese on top.
I also like to save a few strips of poblano peppers and place them on top.
Step 6: Bake
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!
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 or a drizzle of salsa on top for extra flavor, and if we’re really going all out, a cold agua fresca or even a beer pairs perfectly.
It’s the kind of dish that doesn’t need much, just good company and maybe a second helping!
Recipe Variations
In Mexico, Pastel Azteca is one of those dishes that makes magic out of leftovers—tortillas, chicken, salsa, whatever’s in the fridge. You can totally make it your own and every version somehow tastes even better. Here are a few ideas if you want to switch it up:
- Try it with salsa verde instead of red sauce, it’s a super 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.
Taking Pastel Azteca to a Potluck
Pastel Azteca is a great choice for a potluck, it’s comforting, crowd-pleasing, and easy to make ahead. Here’s how I like to transport it without any mess or stress.
Use a Disposable Baking Dish
I usually bake it directly in a disposable aluminum tray. It’s lightweight, easy to cover, and you don’t have to worry about getting your dish back at the end of the night. Just make sure to choose a sturdy one with enough depth to hold all the layers.
Cover it Well
After baking (or assembling, if you’re planning to bake it there), let it cool slightly and then cover tightly with foil. If you’re transporting it warm, place a clean kitchen towel over the foil to help retain heat.
Keep it Warm or Reheat Later
Depending on your plan:
- To keep your budin azteca warm: Wrap the foil-covered tray in a couple of kitchen towels or place it in an insulated carrier. It should stay warm for about 1 to 1.5 hours.
- To reheat at the potluck: Bring it cold, then reheat in the oven at 180°C / 350°F for 20–25 minutes, or until the cheese is soft again. Keep it covered with foil for the first half of reheating so it doesn’t dry out, then uncover to finish.
A Few Extra Tips
- Bring a large serving spoon, there’s never one around when you need it!
- Pack some fresh cilantro, pico de gallo, or sliced avocado in a small container if you want to garnish it right before serving.
- Line your car seat or trunk with a towel, just in case anything shifts during the drive.
More Mexican Recipes
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Pastel Azteca
Equipment
- 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 Tbsp 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
- 1 tsp ground cumin
- 1 Tbsp 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!!!