Aztec chicken casserole (Cazuela Azteca) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tomato purée or crushed tomatoes for tomatoes; frozen corn for corn; crème fraîche or heavy cream for crema Mexicana; the book's "Homemade corn tortillas" for corn tortillas; and Monterey Jack cheese or white cheddar cheese for mozzarella cheese.

  • julesamomof2 on August 19, 2025

    This was relatively easy to make for a weeknight, with the exception of the poblano peppers which I wonder if canned green chiles could be substituted. I made this quite a bit lighter by only using the cream and the cheese for the final layer and it was plenty cheesy. The fresh corn made it lighter as well. I made this in a pie plate instead of the 9x13 dish called for and it worked perfectly.

  • Rutabaga on September 02, 2019

    I found this quite good, not bland, although the flavor is mild. Of course, it's easy to spice up by topping it with salsa or hot sauce. The poblano peppers add a lot of flavor, and I used a mix of half tinned fire roasted diced tomatoes and half fresh tomatoes, which gave the sauce a nice fullness. I also used two leftover ears of grilled corn, flour tortillas, and leftover chopped beer-brined grilled chicken. Some of these small changes likely enhanced the flavor. While not technically difficult to make, it is time consuming, so this works best as a weekend dish for me.

  • wcassity on February 11, 2018

    Good, not great. Agree with the other commenter that it was on the bland side - was hoped for more complex flavor.

  • NJChicaa on January 24, 2018

    I thought this was very bland and not worth the effort or expense. Most of it wound up in the garbage. Definitely wouldn't make it again.

  • TrishaCP on March 05, 2015

    This was as time-consuming to make as a lasagna, but it was totally worth it. This would be a crowd-pleaser for any big gathering. (There was no spice to this at all since my poblanos were mild, but anyone that wants more of a kick could easily find a way to incorporate some heat- this is a very flexible recipe.) I didn't bother taking the extra step of cooking the frozen corn, but I did leave the casserole in for an additional 10 minutes to ensure everything was cooked all the way through. I used chicken breast meat only that I roasted on the bone, and it stayed tender. Highly recommended.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.