Mexican Lasagna Pastel Azteca Rojo Recipe
ESPAÑOL My Pastel Azteca verde recipe video reached over 1 million views on social media, so I knew I had to bring you this Pastel Azteca Rojo! It has nearly the same ingredients as the original, but this version is made with a rich and delicious salsa roja crafted from tomatoes, guajillo chiles, and the creamy decadence of cream cheese. The result? A mouthwatering Mexican lasagna you’re going to absolutely adore!
This Pastel Azteca is a Mexican classic that’s quick, easy, and made with simple ingredients you can easily find at any grocery store. My personal twist? A creamy blend of cream cheese and Greek yogurt that gives this dish a unique, rich flavor you’ll love.
What is Pastel Azteca?
Pastel Azteca, sometimes called a “Mexican lasagna,” is a delicious dish made with layers of corn tortillas, tender chicken, roasted chiles, and cheese, baked until golden and bubbly. It’s a favorite for its hearty layers and vibrant flavors that capture the essence of Mexican home cooking.
Ingredients
- 2 chicken breasts
- 2 bay leaves
- ½ tablespoon salt
- 1 celery stalk
- 4 poblano chiles
- 2 guajillo chiles
- 6 roma tomatoes
- 1 garlic clove
- Salt to taste
- 1 can tomato puree
- ½ onion, chopped
- ¼ package cream cheese
- Corn tortillas
- 1 can corn kernels
- ¼ cup Greek yogurt (or Mexican crema)
- 1 cup chicken broth
- Chihuahua cheese (or Oaxaca, Manchego, or mozzarella)
- 1 serrano chile
Step-by-Step Instructions
1. Cook the Chicken
Place the chicken breasts in a pot with enough water to cover them. Add the bay leaves, celery, and salt. Cook until tender (about 25-30 minutes), then shred the chicken.
2. Roast the Tomatoes and Chiles
On a griddle or skillet, roast the tomatoes, garlic, and guajillo chiles until they’re slightly charred and fragrant. Remove the guajillo chiles, hydrate them in hot water for 5 minutes, and set aside.
3. Make the Sauce
In a blender, combine:
- Roasted tomatoes
- Hydrated guajillo chiles
- 1 garlic clove
- 1 can of tomato puree
- ¼ block of cream cheese
- ¼ cup Greek yogurt (or crema)
- 1 serrano chile
- 1 tablespoon chicken bouillon
Blend until smooth.
4. Prepare the Poblano Chiles
Roast the poblano chiles on a griddle until the skin is blistered. Let them cool, peel the skin off, remove the seeds, and slice them into thin strips.
5. Make the Filling
In a pan, sauté the chopped onion. Add the sliced poblano chiles and the can of corn kernels. Pour in the blended sauce and mix well. Stir in the shredded chicken and let everything simmer for a few minutes.
6. Prepare the Tortillas
Cut the corn tortillas in half and brush them lightly with vegetable oil. Place them in an air fryer for 5 minutes to crisp them up slightly (or lightly fry them on a skillet).
7. Assemble the Pastel Azteca
- In a baking dish, add a layer of the crispy tortillas.
- Top with a layer of the chicken and poblano filling.
- Sprinkle with Chihuahua cheese (or your preferred melty cheese).
- Repeat the layers until all the ingredients are used. Finish with a generous layer of cheese.
8. Bake
Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is golden and bubbly.
Pro Tips:
- If you can’t find Chihuahua cheese, use Oaxaca, Manchego, or mozzarella.
- Corn tortillas are ideal, but you can use flour tortillas or lightly fry them for extra crunch.
- Want more heat? Add extra serrano or jalapeño chiles to the sauce.
- You can prep the Pastel Azteca ahead of time and bake it right before serving.
Freezing Instructions
Yes, you can freeze Pastel Azteca! Assemble it, cover it tightly with aluminum foil or plastic wrap, and freeze it before baking. To serve, thaw it completely, then bake as instructed.
Serving Suggestions
Serve your Red Chile Pastel Azteca with a fresh green salad or a side of Mexican rice for a complete and satisfying meal.
Enjoy this rich and comforting Mexican classic with your family! Whether it’s a special occasion or a weekday dinner, Pastel Azteca will always bring the flavors of Mexico to your table.
Pastel Azteca rojo
Ingredients
- 2 chicken breasts
- 2 bay leaves
- 1/2 tbsp salt
- 1 celery stalk
- 4 poblano chiles
- 6 toma tomatoes
- 1 garlic clove
- salt to taste
- 1 can tomato puree
- 1/2 onion chopped
- 1/4 package cream cheese
- corn tortillas
- 1 can corn kernels
- 1/4 cup greek yogurt or mexican crema
- 1 cup chicken broth
- Chihuahua cheese or Oaxaca, Manchego or mozzarella
- 1 serrano chile
Instructions
- Place the chicken breasts in a pot with enough water to cover them. Add the bay leaves, celery, and salt. Cook until tender (about 25-30 minutes), then shred the chicken.
- On a griddle or skillet, roast the tomatoes, garlic, and guajillo chiles until they’re slightly charred and fragrant. Remove the guajillo chiles, hydrate them in hot water for 5 minutes, and set aside.
- In a blender, combine:Roasted tomatoes,Hydrated guajillo chiles, 1 garlic clove, 1 can of tomato puree, ¼ block of cream cheese, ¼ cup Greek yogurt (or crema), 1 serrano chile, 1 tablespoon chicken bouillon. Blend until smooth.
- Roast the poblano chiles on a griddle until the skin is blistered. Let them cool, peel the skin off, remove the seeds, and slice them into thin strips.
- In a pan, sauté the chopped onion. Add the sliced poblano chiles and the can of corn kernels. Pour in the blended sauce and mix well. Stir in the shredded chicken and let everything simmer for a few minutes.
- Cut the corn tortillas in half and brush them lightly with vegetable oil. Place them in an air fryer for 5 minutes to crisp them up slightly (or lightly fry them on a skillet).
- In a baking dish, add a layer of the crispy tortillas.
- Top with a layer of the chicken and poblano filling.
- Sprinkle with Chihuahua cheese (or your preferred melty cheese).
- Repeat the layers until all the ingredients are used. Finish with a generous layer of cheese.
- Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is golden and bubbly.
Video
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