Pastel Azteca (Chicken and Tortilla Casserole)

By Rick A. Martínez

Published February 26, 2026

David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Ready In
1½ hrs
Rating
4(18)
Comments
Read comments

Pastel Azteca, sometimes called budín Azteca, is a baked casserole, similar in structure to lasagna but made with corn tortillas instead of pasta. Softened with salsa and layered with chicken, roasted poblanos, corn, crema and cheese, it’s baked until bubbling and lightly crisp at the edges. It’s a very homey, comforting dish that is typically made to use up extra tortillas, salsa, roast chicken and vegetables. Every Mexican home has its own version shaped by region, budget and family tradition. Children grow up fiercely loyal to the version they were served and those recipes are passed down and adapted to suit their own families. The dish is warm, saucy and deeply comforting and is especially welcome in colder months, when the oven’s heat warms the house and fills it with the aroma of toasted tortillas, roasted chicken and melting cheese. This version features a smoky ancho and chipotle salsa that seeps into each layer, keeping the casserole tender and flavorful, but you can use this recipe as a guide and substitute whatever leftover meats, tofu or roasted vegetables you have. Or use 4 cups of enchilada sauce in place of the salsa to get dinner on the table faster.

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Ingredients

Yield:8 servings

For the salsa

  • 5 large ancho chiles (3 ounces), stemmed and seeded

  • 3 canned chipotle chiles in adobo 

  • 1 medium tomatillo, husked

  • ¼ medium white onion, chopped (about ¼ cup)

  • 3 garlic cloves, peeled 

  • ½ teaspoon dried oregano, preferably Mexican

  • Salt

For the rajas

  • 4 medium poblano chiles or 2 (10-ounce) jars roasted red peppers, drained

For assembly

  • 18 corn tortillas 

  • 4 cups shredded roast chicken, from 1 whole rotisserie chicken

  • 2 cups fresh or frozen corn (thawed if frozen, 10 ounces)

  • 1 cup crema, crème fraîche or sour cream

  • 12 ounces queso Chihuahua, sharp Cheddar or Monterey Jack, grated

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

45 grams carbs; 114 milligrams cholesterol; 532 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 26 grams fat; 7 grams fiber; 731 milligrams sodium; 34 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Make the salsa:

    1. Step 1

      In a medium saucepan, combine 4 cups of water, the ancho and chipotle chiles, the tomatillo, onion, garlic, oregano and 2 teaspoons salt and bring to a boil. Cover, reduce heat to medium-low and cook for 10 minutes. Remove from the heat and transfer to the jar of a blender. Use a clean towel to cover the lid and, starting on the lowest speed, purée, increasing speed very slowly, until the mixture is smooth. Taste and season with more salt if desired. 

  2. Prepare the rajas:

    1. Step 2

      If using a gas range, turn 2 of the burners to high and set 2 poblano chiles on each grate (if you have an exhaust fan, turn it on). Cook, using tongs to turn the chiles occasionally, until all sides are charred, about 4 minutes per side. Alternatively, roast the chiles under the broiler: Arrange a rack in the position closest to the broiler heat source and heat the broiler to high. Set the chiles on a sheet pan and broil, turning occasionally, until all sides are charred, 2 to 3 minutes per side.

    2. Step 3

      Transfer the chiles to a large bowl, cover the bowl with a plate, and let the chiles steam for 20 minutes.

    3. Step 4

      Carefully remove the stems, peel and seeds from each chile (use gloves if you have them — poblanos can be spicy; don’t rinse with water, or you’ll wash off all of the flavor). Cut the chiles into ½-inch-wide strips and set the rajas aside until ready to use.

  3. Assemble and bake:

    1. Step 5

      Arrange a rack in the center of the oven and heat to 350 degrees.

    2. Step 6

      In a 3-quart, 13-by-9-inch glass or ceramic baking dish, spread ½ cup salsa evenly on the bottom of the dish. Lay a single layer of 6 tortillas over the salsa; there will be some overlap and that’s OK. Spread half of the chicken evenly over the tortillas. Top the chicken with half of the rajas, half of the corn, half of the crema and a third of the queso. Spread 1½ cups of salsa evenly over the top. Repeat with another 6 tortillas, the remaining chicken, rajas, corn, crema, and another third of the queso. Spread 1½ cups of salsa evenly over and top with the remaining 6 tortillas, pressing down slightly to even out the layers and push everything deeper into the pan. Top the tortillas with the remaining salsa and sprinkle the remaining queso over the top. The pastel should come just above the top of the dish but will sink down slightly as it bakes. 

    3. Step 7

      Set the filled dish on a rimmed baking sheet (to catch the drips). Bake the pastel until it’s bubbling gently around the edges and the top edges of the tortillas are crunchy, 40 to 50 minutes. Let sit for 30 minutes before serving.

Tips

  • The salsa can be made up to 3 days ahead. Store in an airtight container in the refrigerator or freeze for up to 3 months.

  • The pastel can be made up to 5 days ahead. Store in an airtight container in the refrigerator. Alternatively, divide remaining pastel into portions and wrap tightly in plastic wrap or place in a freezer bag, squeeze out the air, seal and freeze for up to 3 months.

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Ratings

4 out of 5
18 user ratings
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Comments

E.H.

Very good! But took a LOT longer than 1.5 hours to make… prep for the salsa ingredients, 10 min to simmer the salsa, 10 min to cook the poblanos, 20 min to let the poblanos rest, peeling and seeding the poblanos, assembling the casserole, 45 min to bake, 30 min to rest… it was about 2 hours start to table for me and I only let it sit a few min after it came out of the oven. Will make again, but will start earlier next time!

Barb in Eugene

@E.H. I appreciate the real-time prep feedback! That helps a lot.

Rick Rinner

Please offer a simple version with salsa from a jar!

Patrick

@Rick Rinner last sentence of the introduction: “Or use 4 cups of enchilada sauce in place of the salsa to get dinner on the table faster.”

E.H.

Very good! But took a LOT longer than 1.5 hours to make… prep for the salsa ingredients, 10 min to simmer the salsa, 10 min to cook the poblanos, 20 min to let the poblanos rest, peeling and seeding the poblanos, assembling the casserole, 45 min to bake, 30 min to rest… it was about 2 hours start to table for me and I only let it sit a few min after it came out of the oven. Will make again, but will start earlier next time!

Barb in Eugene

@E.H. I appreciate the real-time prep feedback! That helps a lot.

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