A comforting Mexican casserole reminiscent of lasagna, Pastel Azteca is made by layering soft corn tortillas with homemade salsa verde, roasted Poblano strips, sweet corn, shredded chicken, Mexican crema, and melty Oaxaca cheese. Baked until bubbling and golden, it’s rich, savory, and deeply satisfying—perfect for feeding a crowd or making ahead for easy meals.

Ingredients

For the Salsa Verde

• 8 to 10 tomatillos, husked and rinsed
• 1 Jalapeño or serrano pepper, stemmed
• 1/2 white onion, roughly chopped
• 2 garlic cloves
• 1/2 cup fresh cilantro leaves
• 1 cup chicken broth
• Salt, to taste

For the Casserole

• 2 cups cooked, shredded chicken
• 2 cups corn (frozen and thawed or canned and drained)
• 2 large Poblano peppers, roasted, peeled, seeded, and sliced into strips
• 12 to 18 corn tortillas (depending on size and number of layers desired)
• 1 cup Mexican crema or sour cream
• 2 cups shredded Oaxaca or Chihuahua cheese
• Optional: 1/2 cup requesón or ricotta cheese for extra creaminess
• Salt and pepper, to taste

Preparation

1. Prepare the Salsa Verde: In a skillet over medium heat, sauté the tomatillos, onion, garlic, and Jalapeño until softened and lightly charred, about 8 to 10 minutes. Transfer to a blender. Add the cilantro, chicken broth, and salt. Blend until smooth. Set aside.
2. Roast the Poblano Peppers: Roast the Poblanos directly over a flame or under a broiler until blackened all over. Place in a bowl and cover with a towel or plastic wrap to steam for 10 minutes. Peel off the skins, remove the seeds, and slice into thin strips.
3. Assemble the Casserole: Preheat the oven to 350°F. In a large mixing bowl, combine the shredded chicken, corn, Poblano strips, and about 1 1/2 cups of the salsa verde. Stir to coat.
4. In a 9×13-inch baking dish, spread a thin layer of salsa verde. Add a layer of tortillas to cover the bottom. Spoon on some of the chicken mixture, then sprinkle with cheese.
5. Repeat layers—tortillas, filling, cheese—until the dish is full, finishing with a final layer of tortillas.
6. Top and Bake: Spread the remaining salsa verde over the top layer of tortillas. Drizzle with crema and sprinkle with the remaining cheese.
7. Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is bubbling and lightly browned.
8. Rest and Serve: Allow the casserole to rest for 10 minutes before slicing. Garnish with extra crema and fresh cilantro, if desired.

Cook’s Note

If you can’t find shredded Oaxaca or Chihuahua cheese, don’t worry—there are excellent substitutes. For the signature creamy melt and mild flavor, use whole milk Mozzarella or Monterey Jack. For best results, a 50/50 blend of Mozzarella and Monterey Jack comes very close to traditional Oaxaca cheese. Asadero is another great option if available. Avoid using sharp Cheddar or salty cheeses, as they can overpower the dish. The key is meltability and a mild flavor that lets the salsa and tortillas shine.