Pastel Azteca
Pastel azteca is a delicious Mexican casserole dish made with layers of tortillas, chicken, cheese, and a flavorful tomato sauce. It's a comforting and satisfying meal that is perfect for a family dinner or gathering with friends.
Ingredients
- 12 corn tortillas
- 2 cups shredded cooked chicken
- 2 cups shredded cheese (such as Monterey Jack or Cheddar)
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and cook until softened.
- Stir in the diced tomatoes, cumin, chili powder, and chicken broth. Simmer for 10 minutes, then season with salt and pepper to taste.
- Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish.
- Place 4 tortillas over the sauce, overlapping to cover the bottom of the dish.
- Top with half of the shredded chicken, half of the cheese, and a third of the remaining tomato sauce.
- Repeat the layers with 4 tortillas, the remaining chicken, half of the remaining cheese, and half of the remaining tomato sauce.
- Finish with the remaining 4 tortillas, the rest of the tomato sauce, and the remaining cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Sprinkle with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
9x13 inch baking dish Saucepan Baking sheet
Tools
Oven Cutting board Knife Spatula
Serving suggestions
Serve the pastel azteca with a side of Mexican rice and a fresh green salad.
Tips & tricks
For a vegetarian version, substitute the chicken with sautéed vegetables such as bell peppers, zucchini, and corn.
Cost
$15