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 .

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

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

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.

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

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

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.

This was great. You can see my results here: http://marthaandme.wordpress.com/2009/04/15/tortilla-pie-with-chicken/

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

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.