Monday, May 4, 2009

tortilla pie... 45 minutes

the goods:

6-inch corn tortillas
2 cups cooked, shredded dark-meat chicken (from about 6 chicken thighs)
1 can (4 ounces) chopped green chiles
1 cup sour cream
1 and 1/2 cups Monterey Jack cheese, shredded (6 ounces)

green salsa:
8 tomatillos
1 onion, halved
1 to 2 jalapenos, halved (ribs and seeds removed)
2 garlic cloves, unpeeled

Whenever you have time mid-day boil and shred the chicken and make the salsa; On a rimmed baking sheet, broil tomatillos, onion, jalapenos, and garlic until lightly charred, 5 to 10 minutes. Puree in a blender until smooth. Thin with 1/2 to 3/4 cups water, and season with salt. Refrigerate until ready to use.

At dinner time, preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, 1/4 cup chiles, 1/2 cup salsa, dollops of sour cream, and 1/2 cup cheese; repeat once.

Top with 4 more tortillas, salsa, sour cream, and cheese.

Bake until top is browned and bubbling, 30 to 40 minutes.


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