Chicken Enchilada Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 boneless, skinless chicken thighs (about a pound and 6 ounces)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 1 jar (15 ounces) salsa verde (1¾ cups)
  • 8 corn tortillas
  • 2¼ cups grated cheese (I used a mixture of cheddar and Monterey Jack)
  • Cilantro leaves and lime wedges, for serving
Instructions
  1. Preheat oven to 425 degrees. Start off heating olive oil in a large skillet over medium high heat. Season chicken thighs on both sides with salt and pepper. Cook until browned on both sides and cooked through, about 10 minutes. Once chicken is cooked, shred with 2 forks.
  2. Next, tear each corn tortilla into 4 pie shaped pieces.
  3. Get out a 9" pie dish and spread ¼ cup of your salsa verde on the bottom. Layer tortillas right on top of the salsa until the bottom is completely covered. Next add a ½ cup of the salsa and spread it out evenly over the top of the tortilla pieces. Add on half of the shredded chicken on top of the salsa and then ¾ cup of the shredded cheese.
  4. Repeat the layering, tortillas, ½ cup salsa, the remainder of the chicken and another ¾ cup of cheese.
  5. For the final layer add on tortilla pieces, followed by remaining salsa and cheese.
  6. Place the pie dish on a rimmed baking sheet. Bake until bubbly and golden brown, about 15-20 minutes. Let cool slightly and cut into 4 pieces. Sprinkle on cilantro leaves and a squeeze of lime.
Notes
Recipe adapted from Martha Stewart
Recipe by Sarah 'n Spice at https://sarahnspice.com/chicken-enchilada-pie/