Chicken Mole Pastel Azteca (Mexican Tortilla Casserole with Mole Poblano)

Español This Chicken Mole Pastel Azteca is one of those Mexican dishes that always impresses without requiring hours in the kitchen. It’s layered, comforting, and full of deep mole flavor—perfect for posadas, potlucks, holiday gatherings, or family dinners.

Pastel Azteca is often described as a Mexican-style lasagna made with tortillas instead of pasta, and this version takes it up a notch by using mole poblano and shredded chicken. It’s affordable, elegant, and easy to customize. To make things even simpler, you can use rotisserie chicken and boxed chicken broth without sacrificing flavor.

If you’re looking for an authentic yet approachable Mexican casserole, this recipe delivers every single time.

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Why You’ll Love This Chicken Mole Pastel Azteca

• Perfect for potluck parties, posadas, and holidays
  
• A great way to use store-bought mole and elevate it
  
• Can be made ahead of time and reheated
  
• Feeds a crowd and looks beautiful on the table
  
• Combines classic flavors of mole poblano, tortillas, crema, and cheese
  

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Ingredients

Mole Sauce

• 1 jar mole poblano (Doña María recommended)
  
• ½ tablet Mexican chocolate (Chocolate Abuelita)
  
• ¼ cup brown sugar
  
• 1 teaspoon peanut butter
  
• ¼ banana
  
• 5 cups chicken broth
  

For the Chicken

• 1 whole chicken (or rotisserie chicken, shredded)
  
• ½ onion
  
• 2 garlic cloves
  
• 1 tablespoon salt
  
• 2 bay leaves
  

For the Pastel Azteca

• 1 cup shredded Chihuahua cheese
  
• ½ cup Mexican crema
  
• 12–15 corn tortillas (depending on pan size)
  
• ½ cup cooking oil
  

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How to Make Chicken Mole Pastel Azteca

1. Cook the Chicken

Remove the skin from the chicken and place it in a pot with onion, garlic, bay leaves, and salt. Cover with water and simmer until fully cooked. Shred and set aside.
(Shortcut tip: rotisserie chicken works perfectly here.)

2. Prepare the Mole Sauce

In a blender, combine the mole paste, Mexican chocolate, brown sugar, peanut butter, banana, and chicken broth. Blend until smooth.

Pour into a pot and simmer over medium heat, stirring often so it doesn’t stick. Cook until thickened, about 10–12 minutes.

3. Combine Chicken and Mole

Add the shredded chicken to the mole sauce and simmer together for 3 minutes, allowing the flavors to fully blend.

4. Fry the Tortillas

Heat oil in a skillet and lightly fry the tortillas on both sides. Drain excess oil on paper towels.
(This step helps the tortillas hold their structure in the casserole.)

5. Assemble the Pastel Azteca

In a baking dish, layer:

1. Tortillas
   
2. Chicken with mole
   
3. Another layer of tortillas
   
4. Spread Mexican crema
   
5. Chicken with mole
   
6. Shredded cheese
   

Repeat until the dish is full, finishing with a generous layer of cheese on top.

6. Bake

Cover with foil and bake at 360°F (180°C) for 45 minutes.
Let rest for 10–15 minutes before slicing and serving.

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Tips for the Best Pastel Azteca

• Use corn tortillas, not flour, for authentic texture
  
• Fry tortillas lightly—don’t skip this step
  
• Let the casserole rest so it slices cleanly
  
• Tastes even better the next day
  

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What to Serve with Pastel Azteca de Mole

• Mexican rice or arroz rojo
  
• Simple green salad with lime dressing
  
• Refried or whole beans
  
  

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Frequently Asked Questions

Can I make Pastel Azteca ahead of time?
Yes! Assemble it, refrigerate up to 24 hours, and bake when ready.

Can I freeze it?
Yes, tightly wrapped and baked or unbaked.

Is this the same as Mexican tortilla casserole?
Yes—Pastel Azteca is the traditional Mexican version.