AKA Mexican Lasagna or Tortilla Casserole.
No matter what you call it, this popular layered Mexican dish is as comforting and satisfying as a classic lasagna—maybe even better! It’s made with tangy salsa verde from tomatillos and jalapeños, tender shredded chicken, smoky roasted poblano peppers, sweet corn, gooey cheese, and creamy Mexican crema. All of my favorite flavors come together in one dish. Forget comparisons—this is better than lasagna.
What You Need to Make Pastel Azteca
Tomatillos – small Mexican husk tomatoes (usually green, sometimes purple).
Onion
Garlic
Corn tortillas – yes, they need to be corn, not flour!
Shredded chicken – rotisserie chicken or leftover oven-baked chicken works perfectly.
Poblano peppers – roast and peel them yourself for the best flavor. It’s a bit of a process, but so worth it compared to canned.
Corn – frozen works just fine.
Melting cheese – Oaxaca, quesadilla, asadero, or Mexican manchego are traditional. If you can’t find these, Monterey Jack is a great substitute.
Mexican crema agria – Mexican sour cream that’s creamier and richer. Regular Mexican crema also works beautifully.
Fresh cilantro – for garnish and flavor.
Helpful Tips
Use older corn tortillas. Just like stale bread makes the best French toast, slightly dry tortillas are perfect here. They hold up better in the layers. Avoid flour tortillas—they’re too soft, soak up too much moisture, and turn soggy. No bueno.
Use older corn tortillas. Just like stale bread makes the best French toast, slightly dry tortillas are perfect here. They hold up better in the layers. Avoid flour tortillas—they’re too soft, soak up too much moisture, and turn soggy. No bueno.
Leftovers = the best breakfast. One of my favorite tricks is topping leftover Pastel Azteca with a fried egg and enjoying it with a big cup of coffee. Trust me—it’s so good!
Ingredients
- 3 Poblano peppers
- 2 Jalapeno peppers
- 16 oz (about 10) tomatillos, husk removed and washed
- 1/2 small onion
- 2 garlic cloves (1 if big)
- salt to taste
- 10-12 corn tortillas
- 3-4 cups shredded chicken (preferably rotisserie)
- 2 cups frozen corn, thawed
- 1 cup Mexican crema agria
- 8 oz shredded, Oaxaca, Asadero or Mexican Manchego cheese
- Chopped fresh cilantro for garnish
Instructions
- For the Green Salsa:
- Place the jalapeños, onion, and garlic in a medium saucepan with 4 cups of water. Bring to a boil over medium-high heat and cook for 5 minutes.
- Add the tomatillos, reduce the heat to low, and simmer for another 5 minutes.
- Turn off the heat and let everything cool in the same saucepan.
- Once cooled, transfer the vegetables to a blender and blend until smooth. Set aside.
- For the Poblano Peppers:
- Roast the poblanos over an open flame (or place them on a foil-lined baking sheet under the broiler), turning regularly until the skins are evenly blackened.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them cool until easy to handle.
- Rub off the charred skin using a paper towel or the edge of a spoon.
- Remove the stems, veins, and seeds, then cut the peppers into ¼-inch strips.
- Assembly:
- Preheat oven to 375°F.
- Heat a large griddle over medium-high heat and drizzle with vegetable oil. Lightly toast the tortillas on both sides until slightly golden.
- Spread a thin layer of salsa over the bottom of an 8×8-inch baking dish.
- Arrange a single layer of tortillas on top (cutting some in half, if needed, to cover the bottom).
- Add ⅓ of the salsa, followed by ⅓ of the rotisserie chicken, ⅓ of the poblano strips, ⅓ of the corn, ⅓ of the cheese, and ⅓ of the crema.
- Repeat the layers two more times, finishing with chicken, poblano strips, corn, cheese, and crema.
- Bake for 30 minutes, or until the cheese is melted, golden, and bubbling.
- Let rest for a few minutes before cutting into squares. Garnish with fresh cilantro before serving.
- Sprinkle with fresh cilantro before serving.
Can I make pastel azteca vegetarian?
absolutely! try some sauté mushrooms and zucchini. it will be delicious.
I haven’t tested this recipe with masa harina. I think the texture would be quite different since masa harina is heavy and dense. You can use gluten free all purpose flour if you want to keep it gluten free. Regular flour would also be great for this recipe.
Your recipe doesn’t detail what to do with the boiled vegetables. You later talk about layering salsa in the baking dish. So, I am assuming you transfer the boiled vegetables to a blender to make a salsa? Is there anything else that gets added to the blender when you make the salsa?
Hi, Paul! Thanks for pointing that out. I have corrected the recipe on the blog. Yes, everything goes into the blender once its cooled. Let me know how it turns out!
Just the veg? Or the water too?
Just the veggies 🙂