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

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