Tortilla Pie with Chicken

By whodunnit

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.

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)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 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.