Tortilla Pie with Chicken

Prep Time:
10 mins
Total Time:
45 mins

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


  • 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)


  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.

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