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Tortilla Pie with Chicken

Source: Martha Stewart Everyday Food
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Active Time:  10 Minutes

  Serves 4
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.
RECIPE 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)
< br/>Green or Red Salsa
8 tomatillos (for Red Salsa, substitute 6 plum tomatoes, halved)
1 onion, halved
1 to 2 jalapenos, halved (ribs and seeds removed, if desired)
2 garlic cloves, unpeeled
Coarse salt
Tortilla Pie with Chicken Recipe at Cooking.com
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.


Green or Red Salsa


1. On a rimmed baking sheet, broil tomatillos, onion, jalapenos, and garlic until lightly charred, 4 minutes. Puree in a blender until smooth. Thin with 1/2 to 3/4 cup water, and season with salt.


Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
Date Added: 01/06/2011
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