Tortilla Pie with Chicken

  • Active Time 10m

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.


  • 12 corn tortillas (6-inch), toasted
  • 2 cups cooked, shredded dark-meat chicken
  • One 4-ounce can chopped green chilies
  • 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
  • 1-2 jalapenos, halved (ribs and seeds removed, if desired)
  • 2 garlic cloves, unpeeled
  • Coarse salt


Preheat the oven to 375 degrees F. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, 1/4 cup chilies, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with the remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30-40 minutes.

Green or Red Salsa:

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

Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.

RecID 10437

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.