Pastel Azteca (Aztec Tortilla Casserole)
Layers of corn tortilla, shredded chicken, red salsa, peppers and cheese, baked until golden like a Mexican lasagne.
Made with Salsa roja (cooked red salsa) and Corn tortillas from masa harina and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £2.42 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Brush a 25cm square baking dish lightly with oil.
- 2
Heat the oil in a frying pan over a medium heat and cook the onion and peppers for 6 minutes until soft. Stir in the shredded chicken and sweetcorn and cook for 3 minutes until hot.
9 min - 3
Warm your ready made salsa roja (see the base recipe) in a pan for 3 minutes. Stir 100 ml of the soured cream into 150 ml of the salsa to make a pink sauce.
3 min - 4
Spread 3 tbsp plain salsa across the dish. Lay 4 tortillas on top, tearing to fit. Add half the chicken mixture, a third of the cheese and a third of the pink sauce.
- 5
Repeat with another layer of 4 tortillas, the rest of the chicken, a third of the cheese and half the remaining pink sauce. Finish with the last tortillas, the remaining plain salsa, the last pink sauce and cheese.
- 6
Cover with foil and bake for 20 minutes, then uncover and bake for 15 to 20 minutes more, until bubbling and golden at the edges.
35 min - 7
Rest for 10 minutes so it holds together when cut. Serve in squares with the rest of the soured cream.
Tips
- Roast the peppers under a hot grill until the skins blister, then peel them in a covered bowl. Poblano peppers are authentic if you can find them.
- Resting for 10 minutes is what lets you cut clean squares. Skipping it gives a delicious, but slumped, pile.
- Use well drained sweetcorn only. Wet fillings make the layers slide.
Storing and freezing
Cool within 2 hours, then keep covered in the fridge for up to 3 days. Reheat portions until steaming hot all the way through. Freezes well for 2 months.
Questions
Can I use leftover roast chicken?
Yes. Shred about 400 g of cooked chicken and use it in place of the ready made shredded chicken. Add a splash of the salsa to keep it moist.
Is pastel azteca spicy?
It is mild to medium. The salsa roja carries a gentle warmth, and the soured cream cools it. Add sliced jalapenos between the layers for more heat.
Why is it called Aztec cake?
Pastel means cake in Spanish, and the layered shape looks like one. The name nods to the corn and chilli ingredients of Aztec-era Mexico rather than an ancient recipe.
More made with salsa roja (cooked red salsa)
Tacos de Chorizo con Papa (Chorizo and Potato Tacos)
DFEFNFArroz a la Tumbada con Pollo y Camarones (Brothy Mexican Rice with Chicken and Prawns)
GFDFEFTacos de Barbacoa (Slow Braised Beef Tacos)
GFDFEFMemelas de Frijol con Quesillo (Oaxacan Bean Memelas)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.