Green Chicken-Enchilada Pies
Our favorite tomatillo salsa is from Xochitl and is widely available. You can also bake one pie in an eight-inch dish.
- Total Time:
- Servings: 4
Photography: Bryan Gardner
Source: Martha Stewart Living, November 2015
- 4 boneless, skinless chicken thighs (about 1 pound, 6 ounces)
- Coarse salt and freshly ground pepper
- 1 tablespoon safflower oil
- 1 jar (15 ounces) mild green tomatillo salsa (1 3/4 cups)
- 9 corn tortillas (5-inch), quartered
- 2 1/4 cups coarsely grated (on the large holes of a box grater) Monterey Jack
- Cilantro sprigs, very thinly sliced radish, and lime wedges, for serving
Preheat oven to 425 degrees. Lightly season chicken on both sides with salt and pepper. Heat a large skillet over medium-high. Add oil and chicken; cook, flipping once, until browned, about 10 minutes. Transfer to a plate and let cool slightly; shred with two forks.
Divide 1/4 cup salsa among four 6-inch, 1 1/2-cup shallow baking dishes. Layer in 12 tortilla quarters, another 1/2 cup salsa, half of shredded chicken, and 3/4 cup cheese, dividing evenly among dishes. Repeat layering. Finish with remaining 12 tortilla quarters, followed by remaining salsa and cheese.
Place dishes on a rimmed baking sheet. Bake until bubbly and tops are golden brown in spots, 15 to 20 minutes. Let cool slightly before serving, with accompaniments.