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Tortilla Pie with Chicken


Make this one-pot dish with leftover dark meat from our Simple Chicken Noodle Soup.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

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.

Reviews Add a comment

  • MS12208144
    30 NOV, 2016
    Sounded good, however, way too many tortillas. Tasted more like tortilla casserole. Not enough cheese or chicken. Not worth your time as written.
  • 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 .
  • min417
    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.
  • MS12502125
    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.
  • mmtops
    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: