Tortilla Pie with Chicken

Rating: 3.24 stars
198 Ratings
  • 5 star values: 29
  • 4 star values: 43
  • 3 star values: 81
  • 2 star values: 37
  • 1 star values: 8

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

Everyday Food, April 2009

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Recipe Summary

prep:
10 mins
total:
45 mins
Servings:
4
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Ingredients

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.

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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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Reviews (12)

198 Ratings
  • 5 star values: 29
  • 4 star values: 43
  • 3 star values: 81
  • 2 star values: 37
  • 1 star values: 8
Anonymous
Rating: Unrated
11/30/2016
Sounded good, however, way too many tortillas. Tasted more like tortilla casserole. Not enough cheese or chicken. Not worth your time as written.
Anonymous
Rating: Unrated
04/02/2013
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!!
Anonymous
Rating: 5 stars
10/11/2011
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 .
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Anonymous
Rating: Unrated
09/26/2010
I used poached chicken breasts and it turned out great! I also sprinkled the top with fresh cilantro while it rested before serving, yum!!
Anonymous
Rating: Unrated
03/20/2010
I'm sure you could use any type of chicken but it won't taste as good. Dark meat tastes so much better.
Anonymous
Rating: Unrated
11/25/2009
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.
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Anonymous
Rating: Unrated
10/31/2009
My thoughts exactly. It probably does have more flavor with dark meat chicken, but personally, I would use white meat.
Anonymous
Rating: Unrated
10/28/2009
does it HAVE to be dark meat chicken? has anyone used skinless chicken breasts successfully?
Anonymous
Rating: Unrated
04/17/2009
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.
Anonymous
Rating: Unrated
04/15/2009
This was great. You can see my results here: http://marthaandme.wordpress.com/2009/04/15/tortilla-pie-with-chicken/
Anonymous
Rating: Unrated
04/04/2009
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
Anonymous
Rating: Unrated
03/23/2009
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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