Mexican Chicken Casserole

This Mexican chicken casserole recipe comes from my son’s mother-in-law and my good friend Susana. It is also known as Pastel Azteca. Susy makes this Mexican chicken casserole for brunches or lunches or whenever she wants everyone to lick their fingers and just be plain happy.

Although this Mexican chicken casserole recipe takes sometime — between the preparation of the salsa, frying of the tortillas and shredding of the chicken — I highly recommend it to you. You will love every single bite you take of this scrumptious and exquisite dish.

Here is what you are going to need for this wonderfully delicious Mexican chicken casserole:

Serves twelve

3 cups husked tomatillos
3 garlic cloves – peeled
1 ½ cups cilantro – leaves and stems
1 large jalapeño chili – seeded and membrane removed
1 small white onion – finely chopped
2 tsp. salt
2 tsp. black pepper
24 thin corn tortillas
½ cup Canola oil + 1 TBS for the onion
1 ¼ cups heavy cream – preferably Mexican or sour cream
1 ½ chicken breasts – cooked and shredded – no skin
2 cups shredded cheese – Mexican blend or Cheddar or a combination of Mozzarella and Edam

Place the husked and rinsed tomatillos in a pot with the garlic. Cover with water and bring to a boil until the tomatillos are cooked through. Cool them down and place them in a blender with some liquid, the cilantro and the chili pepper. Blend until you have a smooth sauce.

Heat 1 TBS oil in a pot and add the onion. Cook for a few minutes until onion is lightly browned. Add the blended tomatillos to the onion and cook, stirring occasionally, until salsa turns from bright green and starts turning light brown. Season with salt and pepper and remove from heat. Add 1 cup of cream and stir well. Set aside.

Preheat your oven to 350 degrees Fahrenheit.

Heat the remaining oil in a deep skillet. When it is really hot, add the tortillas – one at a time. Cook them for a few seconds on each side, until they start to brown. Place them on a paper towel lined dish.

Spread the ¼ cup of cream at the bottom of a 9×13 pyrex dish. Place 1/3 of the tortillas on the cream. If they have curled up when frying, go ahead and squish them down with t spatula. Do not worry if they break. Add 1/3 of the green salsa on the tortillas – spreading it evenly on all of them. Add half of the chicken and top with some cheese. Repeat the process one more time.

Add a final layer of tortillas and the remaining salsa. Cover the tortillas with the remaining cheese. Decorate the top with chili strips – preferable poblano.

Place the casserole in the oven and bake it between 45 to 60 minutes. The casserole will be ready when you can see the sauce bubbling on the sides and the cheese has melted and browned a bit. Do not overcook it as it will be dry.

Serve with a side of refried beans and guacamole. Enjoy!

CALORIES 367.13.; FAT 17.48 grs (sat 7.53; mono 6.27; poly 2.04); PROTEIN 24.07 grs ; FIBER 4.64 grs; CARBS 29.75 grs; CHOLESTEROL 70.33 mg; IRON 2.50 mg; SODIUM 586.83 mg; CALCIUM 242.50 mg

Print the Aztec Lasagna Recipe Here

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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

8 Comments

  • July 17, 2012

    Fabiana

    Que buen video y excelente excelente receta la de mi sugrita!! Gracias a ella lo hago aqui en la casa y a Roberto le encanta :)) Saludos!

  • July 17, 2012

    theFrugalChef

    Hola Fabi!
    Tu suegrita es una maestra! Gracias por pasarte por aca! Un beso a los tres!
    Mary Ann

  • July 19, 2012

    Carlo Garcia

    Con todo respeto, le salen mejor los videos en ingles…jurelo que lo voy a hacer para mis hijos!

  • July 20, 2012

    carmen wayson

    Que deli!!!!
    La voy a preparar el fin de semana, se me ha hecho AGUITA!!

  • July 21, 2012

    theFrugalChef

    Carmen! Que te salga deli! Un besote!

  • July 29, 2012

    theFrugalChef

    Hola Carlo!
    Gracias por el comentario! Recien empeze los videos en Castellano asi que necesitare praticar! Un million de gracias por todos tus comentarios!
    Mary Ann

  • December 30, 2012

    Tommy

    Hi Mary Ann,

    I have made a bunch of your dishes! They are always great! My mom thinks that your german chocolate cake recipe is the best cake in the world (and that’s saying a lot because my grandma made an amazing german chocolate cake!). I saw in a post of yours that you said your dad was from Missouri. I am from Kansas City / Independence, MO. Where is he from?

    Also you said you were raised in Bolivia. Have you ever been to Puma Punku? I’ve always wanted to see that fascinating site.

    Thanks for all the great recipes!

    Thanks,

    Tommy

  • January 15, 2013

    theFrugalChef

    Hi Tommy!
    Thank you so much for your message! I really appreciate it and hope you had a wonderful Holiday Season. My father was born in Fulton, MO. I have never been there so I have no idea how far that is from Kansas City/ Independence.

    I have been to Tiahuanaco many times but never made it to Puma Punku. I hope you have a wonderful 2013 Tommy! Thank you again!
    Mary Ann

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