Green Chicken-Enchilada Pies

Name: Green Chicken-Enchilada Pies
Prep time: 40 min
Total time: 1 min
Ingredients: 4 boneless, skinless chicken thighs (about 1 pound, 6 ounces); Coarse salt and freshly ground pepper; 1 tablespoon safflower oil; 1 jar (15 ounces) mild green tomatillo salsa (1 3/4 cups); 9 corn tortillas (5-inch), quartered; 2 1/4 cups coarsely grated (on the large holes of a box grater) Monterey Jack; Cilantro sprigs, very thinly sliced radish, and lime wedges, for serving

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Prep Time: 40 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

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4 boneless, skinless chicken thighs (about 1 pound, 6 ounces)Coarse salt and freshly ground pepper1 tablespoon safflower oil1 jar (15 ounces) mild green tomatillo salsa (1 3/4 cups)9 corn tortillas (5-inch), quartered2 1/4 cups coarsely grated (on the large holes of a box grater) Monterey JackCilantro sprigs, very thinly sliced radish, and lime wedges, for serving

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Instructions

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Step 1

Preheat oven to 425 degrees. Lightly season chicken on both sides with salt and pepper. Heat a large skillet over medium-high. Add oil and chicken; cook, flipping once, until browned, about 10 minutes. Transfer to a plate and let cool slightly; shred with two forks.

Step 2

Divide 1/4 cup salsa among four 6-inch, 1 1/2-cup shallow baking dishes. Layer in 12 tortilla quarters, another 1/2 cup salsa, half of shredded chicken, and 3/4 cup cheese, dividing evenly among dishes. Repeat layering. Finish with remaining 12 tortilla quarters, followed by remaining salsa and cheese.

Step 3

Place dishes on a rimmed baking sheet. Bake until bubbly and tops are golden brown in spots, 15 to 20 minutes. Let cool slightly before serving, with accompaniments.

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