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    Home » Recipes » Main Dishes

    Published: Apr 15, 2023 by Paula Montenegro · Income from ads and affiliates

    Pastel Azteca (Mexican chicken casserole)

    Jump to Recipe
    Mexican chicken casserole in blue dish and serving in white plate
    A white plate with portion of chicken, corn and tomato casserole; red text overlay

    This delicious dish is also called layered chicken enchiladas, enchilada casserole, or Mexican lasagna. My recipe has layers of tortillas, corn, chicken, tomatoes, some spiciness and a creamy sauce to bind it all. It's great for using leftover chicken and can be made ahead and frozen.

    Table of Contents Open
    What is Pastel Azteca?
    About this recipe
    Ingredient list
    Variations & substitutions
    How to make this Mexican casserole
    Baking
    Family style dishes
    Kitchen notes
    Related recipes you might like:
    Pastel Azteca (Mexican Tortilla Casserole)
    White plate with serving of corn tomato casserole, blue dish in white background


    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally posted in 2012, I updated this post with new images, text and a tweak in the recipe to make it better!

    Going through my grandmother's recipe notebooks, I found a casserole dish made by Chelo, her very Mexican friend, that I ate for the first time decades ago, and still remember how much I liked it!

    Her friend visited once a year, brought her corn tortillas in the suitcase and invited us for dinner every time. She made a mean pastel Azteca and left the recipe to my grandmother.

    I only tasted hers and I don't know how traditionally accurate it is.

    But it's good people, and easy and great to have frozen. Think of it as a different lasagna.

    What is Pastel Azteca?

    It is a Mexican dish that consists of layered tortillas, cheese, corn, and some type of tomato sauce.

    It's all bound by a creamy mixture which varies depending on the recipe but is always delicious. There are many recipes for this dish; I'm sharing mine.

    About this recipe

    • Easy to make: it comes together quickly, especially if using leftover or rotisserie chicken.
    • Make ahead: you can keep it frozen (baked or unbaked) for a month or more or in the fridge for several days, well covered, always with plastic wrap and then aluminum foil. Reheat at a 350°F/180°C oven until bubbly.
    • Versatile: you can add layers of other ingredients, like beans, or spicy it up with your favorite chile. More on variations further down this post.
    Top view of light blue dish with Mexican lasagna.

    Ingredient list

    • Chicken: this is an excellent recipe for using leftover grilled or roasted chicken or rotisserie chicken. But any cooked chicken works. I like a mix of white and dark meat (chicken breasts and thighs), but choose your favorite.
    • Tortillas: I'm partial to corn tortillas for their unique flavor, but flour tortillas also work.
    • Cheese: many recipes call for Oaxaca cheese, which can be bought online but is not easily available. When I can't find it, I substitute it for mozzarella, Monterrey Jack, or Swiss cheese.
    • Cream: any type works fine (whipping, heavy or double).
    • Milk: it's used to make the binding cream more fluid. Any type works.
    • Mayonnaise is a controversial ingredient, but it's in the original recipe I was given, so I'm sticking with it.
    • Tomatoes: any type works. I highly recommend seeding them, which is easy to do.
    • Corn: fresh or frozen corn kernels work fine as long as it's cooked. If you have leftover grilled or roasted corn, it's also great to use here.
    • Onion: yellow or white. Green onions can also work if that's all you have.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Chile: I use jalapeños (or jalapenos) if I can find them. But any type that you like in your Mexican food works. Use canned ones, adobo, or ground chile if you can't find them fresh.
    • Flavorings: freshly ground black pepper and some dried chile, such as ground ancho or jalapeño.

    See the recipe card towards the end of this post for quantities.

    Bowls on white surface with ingredients for chicken corn casserole including tortillas, cheese, tomatoes, condiments

    Variations & substitutions

    • Tortillas: you can use corn or flour tortillas, but the latter has much more flavor, in my opinion, a unique one. But both work.
    • Tomato layer: use a can of Mexican salsa, the one you would use for enchiladas.
    • Salsa verde (green sauce): if you're a fan of this Mexican salsa made with tomatillos, it also works well and adds spiciness. So make sure you don't overdo it with the rest of the spices.
    • Beans or peas: I used to add a layer of peas or black beans, and I still do sometimes. If you want to add one or both, substitute by subtracting an equal amount of corn.
    • Spices and herbs: you can easily change the flavor by adding an herb or different spices, especially ground chiles like ancho, jalapeño, serrano chile or cayenne pepper.

    How to make this Mexican casserole

    • Charr the tortillas lightly; it will give them character and flavor, especially if using flour tortillas. I use a little olive oil. Alternatively, you can fry them until crisp.
    • Cook corn, jalapeño and onion until softened and a little browned.
    Blue baking dish with layer of tortillas on a white marble surface.

    Create a container by placing a layer of tortillas in the bottom of a baking dish and up the sides.

    Hand adding chicken and tomatoes on a layer of tortillas in a rectangular blue baking dish on white marble surface.

    Start layering in the order given, or however you prefer.

    Corn, tomatoes, cream, and tortillas layered in a blue rectangular baking dish on a white marble surface.

    Add all ingredients except the cheese. I add them in this order: tomatoes, chicken, corn mixture, and binding cream making sure you cover the edges.

    Shredded cheese topped tortilla casserole in a blue dish on a white marble surface.

    Top with the grated cheese. You can use one layer of tortillas or two, dividing the rest of the ingredients. I usually use just the bottom one because it's easier to assemble.

    Baking

    There's not much science here except having the oven preheated.

    When is this Mexican chicken casserole done? Follow the time given in the recipe but check that the top doesn't brown too much. Remove it when it's a nice golden brown and the cream is set.

    The binding mixture has no eggs, so it won't set completely. It will still have some jiggling. But it should not be runny.

    You might have to lift the cheese layer here and there with a fork to check.

    Baked cheese and tomato topped casserole in blue dish on wire rack.

    Family style dishes

    This Mexican lasagna is baked in a ceramic or glass dish and then taken to the table. It's not removed from the pan. Similar to casseroles or dump cakes.

    What type of dish to use 

    Choose a nice baking dish you like to showcase on the table.

    For me, ceramic ones are the best (I use my favorite Emile Henry small ceramic rectangular dish or medium ceramic baking dish whenever possible).

    Several rectangular ceramic dishes, porcelain bakeware sets, glass baking dishes, or round ceramic baking dishes also work.

    Overview of white plate with serving of chicken casserole with cheese, corn, and tomatoes.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Chicken: if you have leftover grilled or baked chicken or rotisserie chicken, it's a great recipe to use them. 
    • Tortillas: you can use flour or corn tortillas, though I highly recommend the latter as they have such a unique flavor. The original recipe used fried tortillas, but I usually heat and char them to make them lighter. You can also drizzle them lightly with olive oil and bake them in the oven; be careful not to burn them.
    • Vegetables: I like frozen corn as it is available year-round. Chopped tomatoes because I like the freshness they add. But use leftover grilled corn and a can of salsa; they will make putting together this dish much easier.
    • Binding cream: it is essential to bring the whole pastel Azteca together. Adapt if you feel the amount of cream mixture is not enough or you want more. And yes, it uses mayonnaise and it is amazing.
    • Reheating: this casserole reheats like a charm and freezes well too. Wrap it well, always. I use plastic wrap and then foil.
    • Serving it: it's excellent with a dollop of Mexican cream (crema Mexicana) or sour cream, and avocado slices. A green salad also works.

    Related recipes you might like:

    • Close up of homemade corn tortillas stack with half a lime on top.
      Homemade Corn Tortillas
    • Hands holding whole ham and cheese quiche in a dark metal pan.
      Ham and Cheese Quiche
    • Whole baked square mushroom quiche in the pan being held with white kitchen towels.
      Mushroom Leek Quiche
    • Close up of cherry tomato pasta bowl on a wooden board. White kitchen towel.
      Cherry Tomato Pasta

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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    Top view of light blue baking dish with pastel Azteca casserole with a metal spatula inside.

    Pastel Azteca (Mexican Tortilla Casserole)

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    This is a delicious dish that could also be called layered enchiladas, enchilada casserole, Mexican lasagna. Something along those lines. My recipe has layers of tortillas, corn, chicken, tomatoes, some spiciness and a creamy sauce to bind it all. It's great for using leftover chicken.

    • Total Time: 1 hour 5 minutes
    • Yield: 6 servings

    Ingredients

    Units
    • 6 large corn or flour tortillas (I use homemade corn tortillas)
    • 2 cups cooked corn or frozen, thawed
    • 2 cups chopped tomatoes, seeded (about 2 medium)
    • 2 ½ cups cooked chicken, shredded or cubed (you can use leftover or rotisserie chicken)
    • ¼ cup chopped onion
    • 1-2 tablespoons chopped jalapeño

    For the binding mixture:

    • 1 cup cup cream
    • ¼ cup milk
    • ½ cup mayonnaise
    • Salt and freshly ground pepper
    • Chili powder or cayenne pepper, to taste

    To assemble:

    • ½ cup grated Mozzarella cheese or Oaxaca cheese (available online)
    • ½ cup grated Monterrey Jack or Swiss cheese

    Instructions

    1. Preheat oven to 350ºF/180°C.
    2. Oil or butter a glass or ceramic dish, about 8x11 inches.
    3. Grate the cheeses with a large-holed grater. Or process chunks with the steel blade careful not to turn it into a paste. 
    4. Cook corn with onion and chile in a skillet with a little oil over medium/high heat until softened and slightly browned.
    5. Heat tortillas in an oiled skillet at medium heat until slightly charred, about 10-15 seconds per side. just until they lose their softness and begin to crisp. Alternatively, you can fry them in hot oil until crisp but not too brown. Or in a medium (350°F) oven. 
    6. Combine the binding cream ingredients in a medium bowl or jar. No need to beat them, simply integrate. It doesn't matter if it's not super smooth. 

    Assembling this dish:

    1. Cover the prepared dish with the tortillas creating a sort of container. Start with the sides and then move to the middle. If using crisp or baked tortillas they will most probably brake a little as you try to cover the dish. That is fine. 
    2. Scatter the tomatoes and the shredded chicken on top of the tortillas. 
    3. Add the mix of corn and onion, spreading to cover the chicken. 
    4. Drizzle the binding cream on top, making sure you cover the edges. 
    5. Top with the grated cheese.
    6. Bake for about 45 minutes, until the top is golden and the cream is quite set. It will still be jiggly as it doesn't contain eggs. If needed, bake a little longer. 
    7. Alternative: you can make two layers of each ingredient, lasagna style. Simply divide in half and layer as instructed above.  
    8. Serve it with a dollop of Mexican cream (crema Mexicana) or sour cream and avocado slices. Or a green salad on the side. 

    Notes

    Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

    Chicken: if you have leftover grilled or baked chicken or rotisserie chicken, it's a great recipe to use them. 

    Tortillas: you can use flour or corn tortillas, though I highly recommend the latter as they have such a unique flavor. I usually heat them as instructed in the original recipe below, but you can also drizzle them with olive oil and bake them lightly in the oven.

    Vegetables: I like frozen corn as it is available year-round. Chopped tomatoes because I like the freshness they add. But use leftover grilled corn and a can of salsa (the one you would use for enchiladas), they will make putting together this dish much easier.

    Binding cream: it is essential of course to bring the whole pastel Azteca together. Adapt if you feel the amount of cream mixture is not enough or you want more. And yes, it uses mayonnaise and it is amazing.

    Reheating: this casserole reheats like a charm, and freezes well too. Wrap it well, always. I use plastic wrap and then foil.

    Beans or peas: I used to always add a layer of peas or black beans and I still do sometimes. If you want to add one or both of them, substitute by subtracting an equal amount of corn.

    Spices and herbs: you can easily change the flavor by adding an herb or different spices, especially ground chiles like ancho, jalapeño, or cayenne pepper.

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 45 minutes
    • Category: Main dish
    • Method: Baking
    • Cuisine: Mexican

    Keywords: pastel azteca, Mexican chicken casserole

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

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

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    1. angiesrecipes says

      August 07, 2021 at 9:35 am

      It looks super duper delicious and comforting! And what a great way to use up chicken leftover!

      Reply
      • Paula Montenegro says

        August 07, 2021 at 9:48 am

        It really is a great and easy dish! Thanks Angie.

        Reply
    2. Marissa | Pinch and Swirl says

      May 18, 2013 at 4:44 pm

      I love that you found this in your grandmother's notebooks. A perfect place to find the best comfort food. This looks just wonderful!

      Reply
    3. Kathy says

      May 16, 2013 at 12:00 pm

      This sounds wonderfully delicious…and something my husband would eat! A family friendly dinner.

      Reply
    4. Oishii Treats says

      May 15, 2013 at 8:39 am

      I have the same issue with leftovers, I just forget about them and push them towards the back of the fridge. I love the ingredients in this dish I actually have everything in my fridge right now 🙂

      Reply
    5. Andrea_TheKitchenLioness says

      May 15, 2013 at 7:50 am

      Paula,this would certainly be very well received at my house and it would probaly keep them "unhungry" for a little while - seriously, this looks like a perfect family-style dinner, fabulous use of a few delicious hoarded or left-over ingredients! Very creative, Paula!

      Reply
    6. why_in_the_heck says

      May 15, 2013 at 6:26 am

      I too have 4 or so packets of frozen veggies. I think I need to make this.

      Reply
    7. Laura Dembowski says

      May 15, 2013 at 2:34 am

      My freezer is always packed. I love finding things I forgot about and eating them up. And I'll have a dozen of those peach doughnuts when you make them please 🙂

      Reply
    8. Bam's Kitchen says

      May 15, 2013 at 12:22 am

      Delicious! I bet it tastes even better the second day and that is a good thing if you are serving yourself. This sounds like a good make a head dish and then can freeze in individual portions and take it out when you need a quick meal.

      Reply
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