Tortilla Torta

Tortilla Torta
Photo by David Prince


  • 1 3 1/2- to 4-pound cooked chicken
  • 1 9-ounce package corn tortillas
  • 1 16-ounce jar tomatillo salsa
  • 1 cup heavy cream
  • 1 16-ounce container plain yogurt
  • 1 8-ounce package shredded Monterey Jack cheese
  • 2 4 1/2-ounce cans chopped chilies, drained

Heat oven to 375° F. Lightly coat a 9-inch-square or 10-by-7-inch baking dish with vegetable cooking spray. Remove the chicken meat from the bones; coarsely chop. Combine the yogurt and cream in a bowl. Arrange a third of the tortillas in the baking dish and top with half the salsa, half the chic...

View full recipe at My Recipes


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