Tortilla Pie with Chicken

Name: Tortilla Pie with Chicken
Prep time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

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

Source: Everyday Food, April 2009

45 mins 10 mins 4

Total Time Prep Servings

Ingredients

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)

Directions

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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Reviews

198

How would you rate this recipe?

198

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.
Reply
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!!
Reply
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 .
Reply
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!!
Reply
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.
Reply
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.
Reply
gonow

31 OCT, 2009

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

28 OCT, 2009

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

15 APR, 2009

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