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Tortilla Pie with Chicken

Toast the tortillas over a low flame or in a dry skillet. If you can't find tomatillos for the green salsa, make a red version instead -- it'll taste a little sweeter.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Tortilla Pie with Chicken

Source: Everyday Food, April 2009


  • 12 corn tortillas (6-inch), toasted
  • 2 cups cooked, shredded dark-meat chicken
  • 1 can (4 ounces) chopped green chiles
  • 1 1/2 cups Green or Red Salsa
  • 1 cup sour cream
  • 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)


  1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

Reviews (11)

  • katherinewms 2 Apr, 2013

    We love this recipe! Although, we do add some "chihuahua" cheese. I use a rotisserie chicken from the store when I am in a hurry, talk about simple!!

  • marisa12 11 Oct, 2011

    This recipe is great. It is so easy to assemble and even easier to gobble up. I always serve it up with some spanish rice or black beans topped with a little sour cream .

  • 4noirots 26 Sep, 2010

    I used poached chicken breasts and it turned out great! I also sprinkled the top with fresh cilantro while it rested before serving, yum!!

  • Niconomicon 20 Mar, 2010

    I'm sure you could use any type of chicken but it won't taste as good. Dark meat tastes so much better.

  • ram9270 25 Nov, 2009

    I made this with leftover turkey from Thanksgiving. The sauce was bottled Ranchero sauce, which also has a tomatillo base, but different spices. It all worked out well.

  • gonow 31 Oct, 2009

    My thoughts exactly. It probably does have more flavor with dark meat chicken, but personally, I would use white meat.

  • mcgowanmk 28 Oct, 2009

    does it HAVE to be dark meat chicken? has anyone used skinless chicken breasts successfully?

  • xaipete 17 Apr, 2009

    Excellent, quick casserole with a lot of flavor. I used some leftover tomatillo sauce that I had in the freezer, 5 boneless, skinless chicken thighs that I cooked in the pressure cooker and then shredded in a food processor, and only made two layers. I will definitely make this again. We both enjoyed it a lot.

  • MarthaandMeBlogger 15 Apr, 2009

    This was great. You can see my results here:

  • thebarefootmom 4 Apr, 2009

    I tried this recipe this week and was a HUGE hit. The tortillas get nice and moist. Shortcuts: rotissere chicken, shredded, jar green sauce. It fed my husband

  • elimas340 23 Mar, 2009

    I made this for dinner last night and it was a BIG hit with my family. I will make this again. I also made this with the green salsa. Roasting the veggies gave the sauce a flavor that is authentic to Mexican cooking.

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