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–+ servings
Mexican Pastel Azteca Recipe.

Pastel Azteca

author Maricruz Avalos Flores
4 servings
Pastel Azteca is a traditional Mexican casserole made with layers of corn tortillas, shredded chicken, creamy sauce, and melty cheese. It’s a comforting, crowd-pleasing dish that's perfect for family dinners or potlucks.
prep 30 minutes
cook 1 hour
total 1 hour 30 minutes
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Equipment

  • 8.5×8.5″ (22x22cm) baking dish

Ingredients 
Cups (US) - Metric

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" (22x22 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.
Nutrition Information
Serving: 1 serving | Calories: 1170kcal | Carbohydrates: 84g | Protein: 59g | Fat: 69g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 170mg | Sodium: 3464mg | Potassium: 970mg | Fiber: 20g | Sugar: 16g | Vitamin A: 1749IU | Vitamin C: 58mg | Calcium: 277mg | Iron: 2mg