Pastel Azteca (Mexican chicken casserole)

Pastel Azteca is a delicious Mexican tortilla casserole!
My recipe has layers of flour tortillas, corn, chicken, tomatoes, and a creamy sauce to bind it all. I added peas at the last moment, which is not what my very Mexican friend who taught me this recipe suggested, haha.

Going through my grandmother's recipe notebooks, I found a casserole dish, made by Chelo, her very Mexican good friend, that I ate for the first time years ago, and still remember how much I liked it! It had to do with the flavor, new to me, of Mexican tortillas, the real thing.

Her friend visited once a year, brought her tortillas in the suitcase and invited us for a dinner every time, She was big and warm and liked to hug you tight, smearing your clothes with her trademark violet and blue eyeshadow I will never forget.

She and my grandmother enjoyed their time together in the kitchen so much it really came through in her dishes. Chelo made a mean pastel Azteca. I only tasted hers, so I really don't know how traditionally accurate it is, but it was SO good, of that I'm sure!

What is Pastel Azteca?

The result is as amazing as I remembered. And this recipe for pastel Azteca is on my weekly rotation now.

Tips & tricks for making this recipe:

• Tortillas: you can use flour or corn tortillas. I sometimes quick-fry them as in the original recipe, but most times I drizzle them with olive oil and bake them lightly in the oven. A bit healthier and less messy.
• Vegetables: I always use corn, frozen is my favorite kind and available year-round. Chopped tomatoes because, again, it is healthier than salsa and canned tomatoes, and I like the freshness they add. But adapt to your favorite flavors. The peas are a last-minute addition and a good one. Omit them if you don't have any.
• Binding cream: it is essential of course, and adapt the amount to your personal palate. Nowadays, I make this recipe without following quantities, I just start layering, so sometimes the amount of cream mixture is not enough. And yes, it uses mayonnaise and it is amazing.
• Reheating: this casserole reheats like a charm, and freezes well too. Wrap it well, of course.

A simple layered tortilla chicken casserole worth sharing with all of you wonderful people who take the time to read this blog. I stayed faithful to the original recipe but added some frozen peas, because I had so many, as I was telling you earlier.

I think one of the best parts of this dish is how the mixture of cream that binds it all together, soaks some of the tortillas while others stay crisp. It's crunchy and creamy. And it reheats so well. A winner all the way.

Let me know if you make this recipe! I’d love to hear what you think about it.
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Pastel Azteca (Mexican Tortilla Casserole)

• Author: Paula Montenegro
• Prep Time: 15
• Cook Time: 40
• Total Time: 55 minutes
• Yield: 8 1x
• Category: Main dish
• Method: Baking
• Cuisine: Mexican

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Description

Pastel Azteca is a delicious Mexican tortilla casserole!
My recipe has layers of flour tortillas, corn, chicken, tomatoes, and a creamy sauce to bind it all. I added peas at the last moment, which is not what my very Mexican friend who taught me this recipe suggested, haha.

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Ingredients

Scale 1x2x3x

• 5 large flour or corn tortillas
• 1 cup frozen peas
• 1 cup frozen corn
• 2 cups chopped tomatoes (about 2 medium)
• 2 cups shredded cooked chicken

For the binding mixture:

• ½ cup cream
• ½ cup milk
• ½ cup mayonnaise
• Salt and freshly ground pepper
• Cayenne pepper to taste or chili powder

To assemble:

• ¾ cup grated Swiss cheese
• ½ cup grated asiago cheese

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Instructions

1. Preheat oven to 350º.
2. Butter a pyrex dish, about 7x12 inches.
3. Heat tortillas for 5 or 10 minutes, until they loose their softness and begin to crisp. Torn them in medium, uneven pieces. Roughly divide pieces into 5 parts.
4. Defrost peas and corn by boiling water, adding them and leaving them until the water breaks into a boil again. Drain and divide into 4 parts.
5. Put 1 part tortillas on the bottom of the dish. Scatter on top 1 part of vegetables and ½ cup tomato chunks.
6. Keep layering in the same order and same amounts. You will have a layer of tortilla pieces on top. Scatter both cheeses evenly.

For the binding cream:

1. In a bowl mix cream, milk, mayonnaise, and add salt and pepper to taste.
2. Add cayenne or chili powder, from ¼ teaspoon to 1 Tbs, depending on your taste.

Final assembly:

1. Pour this mixture evenly and slowly on top of the casserole. You can lift a few parts of the layers to let it seep in between.
2. Bake for about 30 to 35 minutes, until the top is golden and bubbly.
3. Let cool 5 minutes and serve.

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Notes

Tips & tricks for making this recipe:

• Tortillas: you can use flour or corn tortillas. I sometimes quick-fry them as in the original recipe, but most times I drizzle them with olive oil and bake them lightly in the oven. A bit healthier and less messy.
• Vegetables: I always use corn, frozen is my favorite kind and available year-round. Chopped tomatoes because, again, it is healthier than salsa and canned tomatoes, and I like the freshness they add. But adapt to your favorite flavors. The peas are a last-minute addition and a good one. Omit them if you don't have any.
• Cheeses: use your favorite mix.
• Binding cream: it is essential of course, and adapt the amount to your personal palate. Nowadays, I make this recipe without following quantities, I just start layering, so sometimes the amount of cream mixture is not enough. And yes, it uses mayonnaise and it is amazing.
• Chicken: if you use rotisserie chicken or leftover grilled or baked chicken, this comes together in no time.
• Reheating: this casserole reheats like a charm, and freezes well too. Wrap it well, of course.

Keywords: pastel azteca, tortilla chicken casserole

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.