Salsa Verde Enchilada Pie

Salsa Verde Enchilada Pie

from countryliving.com
30 min
4 - 6

All you have to do to make this salsa verde enchilada pie is toss your fresh ingredients into a baking dish for a truly hearty weeknight dinner.

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

Directions

  1. 1

    Preheat 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. 2

    Spread 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. 3

    Place 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. 4

    Cover 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.