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.

News Source : https://www.oregonlive.com/nytcooking/2026/03/772045673-pastel-azteca-chicken-and-tortilla-casserole.html