Recipes Ingredients Meat & Poultry Chicken Tortilla Pie with Chicken 3.2 (198) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Servings: 4 Make this one-pot dish with leftover dark meat from our Simple Chicken Noodle Soup. Ingredients 12 corn tortillas (6-inch), toasted 2 cups cooked, shredded dark-meat chicken 1 can (4 ounces) chopped green chiles 1 ½ cups Green or Red Salsa 1 cup sour cream 1 ½ cups Monterey Jack cheese, shredded (6 ounces) Directions 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. Print