Description
Layers of shredded chicken thighs, tortillas, salsa verde & gooey cheese make this Chicken Enchilada Pie irresistible. Layer, bake & devour!
Ingredients
- 1 Tablespoon Olive Oil
- 4 whole Boneless, Skinless Chicken Thighs (about A Pound And 6 Ounces)
- Kosher Salt And Freshly Ground Pepper
- 8 whole Corn Tortillas
- 1 whole Jar (15 Ounces) Salsa Verde (1 3/4 Cups)
- 2-¼ cups Grated Cheese (I Used A Mixture Of Cheddar And Monterey Jack)
- Cilantro Leaves And Lime Wedges, For Serving
Preparation
Preheat oven to 425°F. 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.
Next, tear each corn tortilla into 4 pie shaped pieces.
Spread 1/4 cup of your salsa verde on the bottom of a 9″ pie dish. Layer tortillas right on top of the salsa until the bottom is completely covered. Next add a 1/2 cup of the salsa and spread it out evenly over the top of the tortilla pieces. Add on half of the shredded chicken and then 3/4 cup of the shredded cheese.
Repeat the layering, tortillas, 1/2 cup salsa, the remainder of the chicken and another 3/4 cup of cheese. For the final layer add on tortilla pieces, followed by remaining salsa and cheese.
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.
Recipe adapted from Martha Stewart
