Name: Pastel Azteca
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil (for salsa verde); 1 pound tomatillos, husked, rinsed, and halved; ½ yellow onion, roughly chopped; 2 jalapeños, stemmed, halved, and seeded; 4 garlic cloves; 1 cup vegetable broth; 2 tablespoons lime juice; 1 teaspoon kosher salt; ⅓ cup plus 1 tablespoon olive oil, divided (for filling); 1 (15-ounce) can yellow corn, drained; ½ yellow onion, diced; 1 teaspoon kosher salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ground cumin; ¼ teaspoon ground black pepper; 3 cups shredded cooked chicken; 6 poblano peppers; ⅓ cup vegetable oil (for frying tortillas); 21 corn tortillas; 2½ cups shredded quesadilla cheese; 2½ cups shredded Monterey jack cheese; ¾ cup Mexican crema, divided

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I love making this Pastel Azteca when I want something comforting, filling, and full of traditional Mexican flavors. It reminds me of a lasagna, but instead of pasta, I layer corn tortillas with salsa verde, creamy Mexican crema, tender chicken, roasted poblanos, corn, and lots of melted cheese. Every bite feels warm, hearty, and perfect for a relaxed family meal. Pastel Azteca

Why You’ll Love This Recipe

I enjoy this recipe because it brings together simple ingredients in a very satisfying way. The layers make it rich and filling, and the flavors get even better as everything bakes together. I also like that it makes plenty of servings, which means I can enjoy leftovers throughout the week without getting bored.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the salsa verde
1 tablespoon olive oil
1 pound tomatillos, husked, rinsed, and halved
½ yellow onion, roughly chopped
2 jalapeños, stemmed, halved, and seeded
4 garlic cloves
1 cup vegetable broth
2 tablespoons lime juice
1 teaspoon kosher salt

For the pastel azteca
⅓ cup plus 1 tablespoon olive oil, divided
1 (15-ounce) can yellow corn, drained
½ yellow onion, diced
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
3 cups shredded cooked chicken
6 poblano peppers
⅓ cup vegetable oil, for frying
21 corn tortillas
2½ cups shredded quesadilla cheese
2½ cups shredded Monterey jack cheese
¾ cup Mexican crema, divided

Directions

I start by preparing the salsa verde. I heat the olive oil in a large pan over medium-high heat and add the tomatillos, onion, jalapeños, and garlic. I cook everything for about 10 minutes until softened and lightly caramelized. I then blend the mixture with the vegetable broth, lime juice, and salt until smooth, and set it aside.

Next, I make the chicken and corn filling. I heat 1 tablespoon of olive oil in the same pan, add the corn, diced onion, salt, garlic powder, onion powder, cumin, and black pepper, and cook for about 5 minutes until the onion softens. I remove it from the heat, stir in the shredded chicken and some of the salsa verde, and let it cool slightly.

I roast the poblano peppers under the broiler until the skins are blackened on all sides. I cover them to steam, then peel off the skins, remove the seeds, and slice the peppers into strips.

I heat the vegetable oil in a skillet and lightly fry each corn tortilla for about 10 to 15 seconds per side. I let the excess oil drip off and transfer them to a plate lined with paper towels.

I mix both shredded cheeses together in a bowl. To assemble, I place a layer of tortillas in a 9×13-inch baking dish, spread Mexican crema over them, then add the chicken and corn mixture, poblano strips, and cheese. I repeat the layers until everything is used.

I bake the pastel azteca at 350°F for about 20 minutes until the cheese is bubbling, then broil it briefly until the top is lightly browned. I let it rest for about 10 minutes before slicing.

Servings And Timing

I usually get about 8 servings from this recipe.
Preparation time is around 35 minutes, baking time is about 25 minutes, and the total time comes to approximately 1 hour.

Variations

I like switching the salsa verde for a red salsa when I want a deeper flavor. Sometimes I replace the chicken with ground beef or shredded beef, or I leave out the meat entirely and add extra vegetables like mushrooms or zucchini. When I want a milder dish, I use Anaheim peppers or bell peppers instead of poblanos.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to one week. To reheat, I warm individual portions in the microwave until heated through. I also freeze portions for up to three months and thaw them in the refrigerator before reheating.

FAQs

Can I Make Pastel Azteca Ahead Of Time?

I often prepare the filling, salsa, and roasted peppers ahead of time, then assemble and bake it later. I just add a few extra minutes to the baking time.

Can I Skip Frying The Tortillas?

I find that lightly frying them helps the tortillas hold their shape and improves the overall texture, so I prefer not to skip this step.

What Cheese Works Best For This Recipe?

I like using Mexican melting cheeses such as quesadilla, Chihuahua, or Oaxaca, combined with Monterey jack for a creamy texture.

Is Pastel Azteca Spicy?

I consider it mildly spicy. When I want less heat, I remove all the seeds from the peppers or use milder varieties.

Can I Freeze Pastel Azteca After Baking?

I freeze it in individual portions once it has completely cooled. It reheats well and keeps its flavor nicely.

Conclusion

I love how this Pastel Azteca brings comfort and bold flavor together in one dish. The layers of tortillas, salsa, chicken, and cheese make it satisfying and perfect for sharing. Every time I make it, it feels like a warm, home-cooked meal that everyone enjoys.