Mexican Layered Tortilla Casserole (Pastel Azteca)
Pastel azteca Say it: pahs-TEHL ahs-TEH-kah
Pastel azteca is a hearty Mexican casserole built in layers of corn tortillas, shredded chicken, a smoky tomato-chile sauce, corn, crema, and melting cheese. It is home cooking rather than restaurant food, made for family meals and celebrations when a crowd gathers. The tortillas soften into the sauce, the sweet corn and mild poblanos balance the rich dairy, and the top bakes to a golden, bubbling crust. Comforting and colorful, it packs the flavors of Mexican home cooking into one dish.
Mexican Layered Tortilla Casserole (Pastel Azteca)
Pastel azteca
Pronounced pahs-TEHL ahs-TEH-kah
- Serves
- 6
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken
For the tomato sauce
For the casserole
Method
Put the chicken in a medium saucepan with half the onion, 1 garlic clove, 1 tsp (6 g) of the salt, and enough water to cover by 1 inch (2.5 cm). Bring to a gentle simmer and cook for 18–20 minutes, until the thickest piece reaches 165°F (74°C) and shreds easily. Transfer the chicken to a bowl, cool slightly, and shred; strain and reserve 1 cup (240 ml) of the cooking broth.
Meanwhile, char the poblanos directly over a gas flame or under a broiler, turning, until the skin is blackened and blistered all over, 6–8 minutes. Cover in a bowl for 5 minutes, then peel, seed, and slice into thin rajas.
For the sauce, blend the tomatoes, remaining onion, remaining 2 garlic cloves, jalapeño, oregano, cumin, pepper, and remaining 1 tsp (6 g) salt until smooth. Heat 1 tbsp (15 ml) of the oil in a saucepan over medium heat, add the sauce, and cook, stirring, for 10–12 minutes, until it darkens and thickens enough to coat a spoon. Stir in the corn and reserved broth and simmer 3 minutes; taste and adjust salt.
Heat the oven to 350°F (175°C). Brush the tortillas lightly with the remaining 2 tbsp (30 ml) oil and warm them on a griddle over medium heat for 10–15 seconds per side, until pliable and speckled with golden spots; do not let them crisp.
Spread 1/2 cup (120 ml) of the sauce in a 9-by-13-inch (23-by-33-cm) baking dish. Layer 4 tortillas, overlapping slightly, then half the chicken, half the poblano rajas, one-third of the remaining sauce, one-third of the crema, and one-third of the cheese.
Repeat with 4 more tortillas, the remaining chicken, remaining poblanos, one-third of the sauce, one-third of the crema, and one-third of the cheese. Top with the last 4 tortillas, then spread with the remaining sauce, crema, and cheese.
Bake for 25–30 minutes, until bubbling at the edges and the cheese is melted and golden in spots. Let rest for 10 minutes, scatter with cilantro, and cut into squares.
Regional variants
Some cooks add sliced zucchini, mushrooms, or a layer of refried beans; for a meatless version, omit the chicken and increase the poblanos and corn.
Cook's notes
- Use 100% corn tortillas and warm them only until pliable; over-toasting makes them crack when sliced.
- For a neater slice, cool the casserole for at least 10 minutes and use a sharp, thin knife.
- If your tomatoes are watery, simmer the sauce a few minutes longer before layering.
Serve with
Serve with a crisp green salad and pickled jalapeños; agua fresca de limón or a light lager.
Make ahead and storage
Assemble up to 1 day ahead and refrigerate covered; add 10 minutes to the baking time. Leftovers keep 3 days and reheat covered at 325°F (165°C).
