Create Layers of Comfort with Pastel Azteca Rojo

January 21, 2025

Picture the perfect intersection of enchiladas and lasagna, shot through with bold Mexican flavors. Pastel Azteca Rojo is a beloved family-style casserole that layers warm corn tortillas, juicy shredded chicken coated in a smoky, tinga-style salsa roja, and heaps of requesón and quesillo (or ricotta and mozzarella, if that’s what you have on hand).

Don't be intimidated by the ingredient list: the salsa, which comes together quickly, can be made a few days ahead and refrigerated. Feel free to substitute the chicken breast for shredded rotisserie chicken if you'd like to speed things up even more.

Make it for a friend who's going through a tough time, for a winter dinner party or a weekend cooking project, or make it ahead because it freezes perfectly. Pastel Azteca Rojo turns any table into a celebration of warmth, flavor, and togetherness.

Corn Tortillas

Pastel azteca rojo in baking tray, topped with cilantro and crema

Pastel Azteca Rojo (Red Salsa Mexican Casserole)

Masienda Team

Rated 3.7 stars by 51 users

Author

Masienda Team

Servings

Ingredients

For the Chicken Tinga

2 boneless chicken breasts
½ onion, peeled
2 cloves garlic, peeled
1 bay leaf
1 tbsp salt

For the Sauce

Olive oil
2 cloves garlic, peeled and minced
8 Roma tomatoes, roughly chopped
1 tsp chicken bouillon (or more, to taste)
1 tbsp sauce from a can of chipotles in adobo (plus 1 optional chipotle chile, for extra heat)
1 tsp dried oregano
½ tsp ground cumin
2 cups chicken broth

For Assembly

1 medium onion, sliced
Neutral oil
Salt and pepper, to taste
18 corn tortillas
1 cup requesón (or ricotta)
2 cups quesillo (or mozzarella), shredded
Salt and pepper, to taste
Optional garnishes: minced cilantro, crema, sliced avocado

Directions

Cook the Chicken

Place the chicken breasts in a medium pot along with the halved onion, garlic cloves, bay leaf, and salt. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot, let it cool slightly, and shred it with two forks. Set aside while you make the sauce.

Make the Tinga Sauce

In a skillet, heat ½ tbsp of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the tomatoes and cook until softened, about 5 minutes. Remove from heat and let cool slightly. Don’t clean the skillet, you’ll use it in just a minute.
Transfer the cooked garlic and tomatoes to a blender. Add chicken bouillon, adobo sauce, chipotle chile (optional), oregano, cumin, and chicken broth. Blend until smooth and pourable. Taste and adjust the seasoning with more chicken bouillon if needed.

Assemble the Pastel Azteca Rojo

In the same skillet used for sautéing garlic and tomatoes, add ½ tbsp of olive oil and sliced onions. Cook until softened and translucent, about 5 minutes.
Pour the blended sauce into the skillet with the sautéed onions and bring to a simmer. Cook for about 5 minutes to allow the flavors to meld together.
Preheat your oven to 350°F (175°C).
Lightly oil the bottom of a 9x13-inch baking dish.
In a large bowl, combine the shredded chicken and the tinga sauce. Mix until the chicken is fully coated with the sauce. Taste and season with salt and pepper to your liking.
Lightly oil a skillet or comal and warm the tortillas on each side until soft but not crispy. Transfer to a paper towel-lined plate.
For the first layer, use 6 tortillas: cut 4 in half to fit around the edges and leave 2 whole to place in the center, fully covering the base.
Add a layer of the chicken tinga mixture on top of the tortillas. Evenly distribute the requesón (or ricotta) and shredded quesillo (or mozzarella) over the chicken mixture.
Add another layer of tortillas, followed by another layer of the chicken tinga mixture and more cheese.
For the final layer, top with tortillas and pour any remaining tinga sauce evenly over the top. Sprinkle the remaining cheese over the casserole.
Bake for 25-30 minutes or until the cheese is melted, bubbly, and golden brown on top.
Let cool for a few minutes before slicing. Garnish with minced cilantro and serve with a side of crema, avocado slices, or a simple salad of shredded lettuce.

All Comments

I am put off on how to cleanly cut through 3 layers of tortillas.
Am I overthinking; does the sauce soften the tortillas enough?
Otherwise I think I would roll like enchiladas to make it easier to serve.

Plus – this would be quick with canned chicken (if you have some in the back of the pantry)- letting meat sit in sauce for a day would help flavor the meat.