Back to Tortilla Pie with Chicken All Reviews for Tortilla Pie with Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Tortilla Pie with Chicken Recipe Summary prep: 10 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 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)

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.

Gallery Tortilla Pie with Chicken

Recipe Summary prep: 10 mins total: 45 mins Servings: 4

Tortilla Pie with Chicken

Tortilla Pie with Chicken

Tortilla Pie with Chicken

Recipe Summary prep: 10 mins total: 45 mins Servings: 4

Recipe Summary

prep: 10 mins total: 45 mins

Servings: 4

prep: 10 mins

total: 45 mins

prep:

10 mins

total:

45 mins

Servings: 4

4

Ingredients

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

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.

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.

Reviews (12)

 Add Rating & Review     198 Ratings   5 star values:        29    4 star values:        43    3 star values:        81    2 star values:        37    1 star values:        8

Load More Reviews

Reviews (12)

Add Rating & Review     198 Ratings   5 star values:        29    4 star values:        43    3 star values:        81    2 star values:        37    1 star values:        8

Add Rating & Review

198 Ratings 5 star values: 29 4 star values: 43 3 star values: 81 2 star values: 37 1 star values: 8

198 Ratings 5 star values: 29 4 star values: 43 3 star values: 81 2 star values: 37 1 star values: 8

198 Ratings 5 star values: 29 4 star values: 43 3 star values: 81 2 star values: 37 1 star values: 8

  • 5 star values: 29 4 star values: 43 3 star values: 81 2 star values: 37 1 star values: 8

    Martha Stewart Member     Rating: Unrated       11/30/2016   Sounded good, however, way too many tortillas. Tasted more like tortilla casserole. Not enough cheese or chicken. Not worth your time as written.  

Martha Stewart Member     Rating: Unrated       04/02/2013   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!!  

Martha Stewart Member     Rating: 5 stars       10/11/2011   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 .  

Martha Stewart Member     Rating: Unrated       09/26/2010   I used poached chicken breasts and it turned out great! I also sprinkled the top with fresh cilantro while it rested before serving, yum!!  

Martha Stewart Member     Rating: Unrated       03/20/2010   I'm sure you could use any type of chicken but it won't taste as good. Dark meat tastes so much better.  

Martha Stewart Member     Rating: Unrated       11/25/2009   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.  

Martha Stewart Member     Rating: Unrated       10/31/2009   My thoughts exactly. It probably does have more flavor with dark meat chicken, but personally, I would use white meat.  

Martha Stewart Member     Rating: Unrated       10/28/2009   does it HAVE to be dark meat chicken? has anyone used skinless chicken breasts successfully?  

Martha Stewart Member     Rating: Unrated       04/17/2009   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.  

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

Martha Stewart Member     Rating: Unrated       04/04/2009   I tried this recipe this week and was a HUGE hit. The tortillas get nice and moist. Shortcuts: rotissere chicken, shredded, jar green sauce. It fed my husband  

Martha Stewart Member     Rating: Unrated       03/23/2009   I made this for dinner last night and it was a BIG hit with my family. I will make this again. I also made this with the green salsa. Roasting the veggies gave the sauce a flavor that is authentic to Mexican cooking.

    Martha Stewart Member

    Rating: Unrated 11/30/2016

Sounded good, however, way too many tortillas. Tasted more like tortilla casserole. Not enough cheese or chicken. Not worth your time as written.

Rating: Unrated

Rating: Unrated 04/02/2013

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!!

Rating: 5 stars 10/11/2011

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 .

Rating: 5 stars

Rating: Unrated 09/26/2010

I used poached chicken breasts and it turned out great! I also sprinkled the top with fresh cilantro while it rested before serving, yum!!

Rating: Unrated 03/20/2010

I’m sure you could use any type of chicken but it won’t taste as good. Dark meat tastes so much better.

Rating: Unrated 11/25/2009

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.

Rating: Unrated 10/31/2009

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

Rating: Unrated 10/28/2009

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

Rating: Unrated 04/17/2009

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.

Rating: Unrated 04/15/2009

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

Rating: Unrated 04/04/2009

I tried this recipe this week and was a HUGE hit. The tortillas get nice and moist. Shortcuts: rotissere chicken, shredded, jar green sauce. It fed my husband

Rating: Unrated 03/23/2009

I made this for dinner last night and it was a BIG hit with my family. I will make this again. I also made this with the green salsa. Roasting the veggies gave the sauce a flavor that is authentic to Mexican cooking.

All Reviews for Tortilla Pie with Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tortilla Pie with Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest