Pastel Azteca is a tasty Mexican dish made with layers of corn tortillas, chicken, and cheese. It’s like a savory lasagna with a spicy twist, and it’s super filling!
I love that you can use leftover chicken for this. Just stack it up, pop it in the oven, and soon you’ll have a warm, cheesy delight to share with friends. Yum! 🌮
Key Ingredients & Substitutions
Corn Tortillas: Corn tortillas are essential for the base of this dish. If you can’t find them, flour tortillas can work, although they will change the flavor and texture.
Cooked Shredded Chicken: I prefer chicken for its lighter taste, but you can use shredded beef or even cooked beans for a vegetarian option.
Spinach: Fresh spinach is great, but if you’re out, kale is a solid substitute and adds a different texture. Just remember, kale needs a bit more cooking time to soften up!
Green Salsa: While salsa verde is the star here, you can use any green salsa you like or even make your own with tomatillos if you’re feeling adventurous!
Cheese: Monterey Jack is mild and melts well, and Chihuahua cheese is creamy. If you want something different, try pepper jack for a spicy kick or a mix of cheeses for more flavor.
How Do I Cook Spinach and Corn Perfectly?
Cooking spinach and corn is a simple step that flavors the dish. Make sure to sauté them together in olive oil, which helps blend the flavors nicely. Here’s how to do it:
- Heat olive oil in a skillet over medium heat.
- Add corn and spinach, stirring until the spinach is wilted and vibrant green, about 2-3 minutes.
- Season with salt, pepper, cumin, and garlic powder during cooking for a well-rounded flavor.
This process is quick, so keep an eye on it to avoid overcooking!
How to Make Pastel Azteca
Ingredients You’ll Need:
Essential Ingredients:
- 12 corn tortillas
- 2 cups cooked shredded chicken (or shredded beef)
- 1 cup corn kernels (fresh or frozen)
- 1 cup fresh spinach (or substitute with kale)
- 1 cup green salsa (salsa verde)
- 1 cup sour cream
- 1 cup shredded cheese (such as Monterey Jack or Chihuahua cheese)
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lime wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 35-45 minutes to bake. In total, you’re looking at about 1 hour for a delightful homemade Pastel Azteca that’s perfect for sharing!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). This will help get everything nice and hot as it cooks!
2. Prepare the Corn and Spinach:
In a skillet over medium heat, add the olive oil. Once it’s warm, toss in the corn and fresh spinach. Cook this mixture for a few minutes until the spinach is wilted. Season with salt, pepper, ground cumin, and garlic powder. Give it a good stir and then set it aside.
3. Begin Layering:
Grab a baking dish and spread a thin layer of green salsa on the bottom. This will add flavor and keep the tortillas from sticking!
4. First Layer of Tortillas:
Lay down 4 corn tortillas over the salsa to cover the bottom. Next, layer half of the shredded chicken, followed by half of your corn and spinach mixture. Add a third of the sour cream, then sprinkle a third of the shredded cheese on top.
5. Repeat the Layers:
Now, place 4 more tortillas on top. Layer the remaining chicken, the rest of the corn and spinach mixture, half of the remaining sour cream, and half of the remaining cheese.
6. Finish with Tortillas:
Top off with the final 4 tortillas. Spread the remaining green salsa over the top, followed by the rest of the sour cream and then finish with the remaining cheese and chopped cilantro.
7. Bake the Dish:
Cover your baking dish with foil and pop it in the oven. Bake for 25-30 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is bubbling and golden!
8. Serve and Enjoy:
Let the Pastel Azteca cool slightly before slicing it into portions. Serve with lime wedges on the side for a fresh squeeze on top. Enjoy your delicious homemade dish!
Can I Use Different Proteins in This Recipe?
Absolutely! While shredded chicken is traditional, you can easily substitute with shredded beef or even use beans for a vegetarian version. Just adjust the cooking times accordingly if you’re using raw proteins, ensuring they’re fully cooked before layering.
Can I Make This Dish Ahead of Time?
Yes, you can assemble Pastel Azteca a day in advance! Just cover it with foil and refrigerate. When you’re ready to bake, you might need to add an extra 5-10 minutes to the cooking time since it will be starting from a colder temperature.
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until heated through, or microwave individual portions, covering them to retain moisture.
What Can I Use Instead of Green Salsa?
If you don’t have green salsa on hand, you can substitute it with a mild tomatillo sauce or even a homemade salsa made with roasted tomatoes and peppers. Just ensure it’s not too spicy unless you enjoy some heat!
