Prep Time 20 minutes Cook Time 1 hour
Rotisserie chicken makes a great last minute fall-back dinner just by itself. But it also helps me make otherwise time consuming meals a snap, like this Chicken Tortilla Pie. Because the chicken is already cooked, it eliminates a (huge) step, so putting together a great dinner is merely a few minutes of assembling ingredients, rather than hours of prep and cooking time. This recipe also utilizes the underappreciated dark thigh and leg meat, so you can use the breast meat for something else.
by Alison Needham
What you'll need
- 2 cups cooked, dark chicken meat
- 12 corn tortillas, lightly toasted in a pan
- 1 four-ounce can diced green chilies
- 1 1/2 cup green salsa
- 1 cup sour cream
- 1 1/2 cup shredded "Mexican blend" cheese
How to make it
- Preheat oven to 375 degrees. Grease an 8x8 inch casserole pan. Layer 4 corn tortillas in the bottom of the pan. Top with 1 cup of shredded chicken, half of the diced green chiles, 1/2 cup of salsa, 1/3 cup sour cream, and 1/2 cup cheese
- Add another layer of 4 corn tortillas and repeat with the same amounts of chicken through cheese. Top with 4 more tortillas, and the remaining salsa, cheese and sour cream.
- Bake for 30-40 minutes, until hot and bubbly and beginning to brown.
