Salsa Verde Enchilada Pie

Name: Salsa Verde Enchilada Pie
Total time: 30 min
Yield: 4 - 6 serving(s)
Ingredients: Cooking spray; 1 c. store-bought salsa verde; 3/4 c. sour cream; 2 bunches cilantro (about 4 cups, including thin stems), plus more for serving; Kosher salt and freshly ground black pepper; 3 c. shredded rotisserie chicken; 2 scallions, thinly sliced; 6 oz. Monterey Jack cheese, grated (about 1 1/2 cups), divided; 16 corn tortillas; Finely chopped white onion, for serving

Whip this up in just about a half hour.

By Country Living Test KitchenPublished: Jan 22, 2020

4.3

3 Ratings

Jump to recipe

Brian Woodcock

Yields:

4 - 6 serving(s)

Total Time:

30 mins

Fresh corn tortillas make up the layers of this Mexican-inspired pie that's flavored with green salsa and fresh cilantro.

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Ingredients

Cooking spray
1 cup store-bought salsa verde
3/4 cup sour cream
2 bunches cilantro (about 4 cups, including thin stems), plus more for serving
Kosher salt and freshly ground black pepper
3 cups shredded rotisserie chicken
2 scallions, thinly sliced
6 oz. Monterey Jack cheese, grated (about 1 1/2 cups), divided
16 corn tortillas
Finely chopped white onion, for serving

Directions

1. Step 1Preheat oven to 425°F. Lightly grease an 8-inch-square broiler-safe baking dish. Puree salsa, sour cream, and cilantro in a blender until smooth, 20 to 30 seconds. Season with salt and pepper.
2. Step 2Spread 1/2 cup sauce on bottom of prepared pan. Transfer remaining sauce to a bowl. Add chicken, scallions, and 1 cup cheese; toss to combine. Season with salt and pepper.
3. Step 3Place 4 tortillas on top of sauce in pan, slightly overlapping. Top with one-third of chicken mixture (about 1 1/3 cups) and 4 more tortillas. Repeat two more times. Top with remaining chicken and 1/2 cup cheese.
4. Step 4Cover with foil and bake until warmed through, 15 to 20 minutes. Uncover and broil until browned, 1 to 2 minutes. Serve sprinkled with onion and cilantro.